2017. Cabbage Miso Pasta

While scrolling Instagram, I found four different versions of this recipe in a row, so I figured it must be worth trying with all those rave reviews. I was seriously disappointed. Despite miso being a very flavorsome ingredient, all it tasted of for me was salted pasta. So bland, and a nonsensical texture to boot. Regardless, sharing in case it might appeal to any reader out there to make your own judgement.

Ingredients:

1 head cabbage, sliced thin

1 onion, sliced thin

Olive oil

450g egg pasta

75g butter

2 Tbsp miso paste

Method:

Cook the cabbage and onion in olive oil until very soft and reduced. Cook the egg pasta in a separate pot, as per package instructions, saving 2 cups of the pasta water. In a saucepan, combine 1 cup of the reserved pasta water with the butter and miso, stirring to homogenize. Add the pasta and the miso butter water to the cabbage, mixing to coat. If you want more sauce, add the second cup of reserved pasta water. Taste to adjust seasoning and serve. 

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