← Commonplace
Recipe
Miso butter noodles
A ten-minute bowl for the nights when cooking feels like too much.
- weeknight
- noodles
- 10 minutes
The whole point of this one is that it asks almost nothing of you. One pot, one pan, and the kind of pantry things that are always around. I make it when I'm tired and want something that still tastes like I tried.
What you need
- A portion of dried noodles — udon, ramen, even spaghetti in a pinch
- 1 tbsp white miso
- 1 tbsp butter, cold
- 1 clove garlic, grated
- A splash of the starchy pasta water
- Scallions and a soft-boiled egg, if you have them
How
- Boil the noodles. While they cook, mash the miso, butter, and garlic together in the bottom of your bowl.
- Scoop out a little of the cooking water and loosen the paste with it until it's glossy.
- Drain the noodles, toss them through the sauce, and keep tossing — the emulsion is what makes it.
- Top with scallions and the egg. Eat immediately, ideally on the sofa.
The cold butter matters. Warm butter splits; cold butter emulsifies into something silky. Small thing, big difference.