sesame and miso pasta with hearty mushrooms and honey-ginger glazed bok choy
This dish is a perfect addition to your weekday meal repertoire. It is quick to make, but bold in its Asian inspired flavors. The simple sauce for the pasta highlights the salty savory-ness of miso which pairs beautifully with the earthiness of the mushrooms. The bok choy served with the pasta adds a touch of sweetness and freshness to the dish.
If you haven’t cooked with miso or bok choy before, head to your local Asian grocery store. You can find a wonderful array of Asian ingredients to stock your pantry with, including the ones you will need for this dish. Items like miso are great to have on hand as staples of your pantry as they can add wonderful rich flavor to a dish in an instant. When selecting bok choy be sure to select the green variety or baby bok choy.
This dish is easy to make but does deserve a couple of quick notes. First, you can use any noodle for this dish that you have on hand, but I like using a rice-based pasta or other Asian noodle. Rice pastas can be a bit stickier than others, so be sure to rinse it once it is cooked and add it immediately to the sauce. In addition, depending on the size of your frying pan, you may need to cook the bok choy in multiple batches. Keep the already cooked bok choy on a plate in a warm oven until ready to serve.
Enjoy!
– The Recipe –
Miso Mushroom Pasta
prep time:5 minutes
total time:20-30 minutes
makes: 4 servings
Ingredients
Pasta
- 1/2 lb rice pasta
- 1 tbsp butter
- 4 c sliced mushrooms
- 1 large clove of garlic, grated
- 2 tbsp red miso
- 1/4 c water
- 1 tbsp sesame oil
- 1 tbsp chopped fresh chive
- toasted sesame seeds (optional, for garnish)
Bok Choy
- 4 green bok choy
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 cloves grated garlic
- 1/2 tsp grated ginger
Directions
- Bring a large pot of salted water to a boil.
- In a large frying pan on medium high heat, melt the butter and sauté the mushrooms until they begin to soften, about 5 minutes.
- While they cook, prepare the bok choy, by slicing in half lengthwise and mixing the remaining ingredients together.
- Add the pasta to the boiling water and cook according to the package directions.
- Add the garlic, miso, sesame, and water to the mushrooms and stir to create the sauce, reduce heat to low.
- In a large flat frying pan on medium heat, pour the bok choy simmering liquid (the mixture you previously made) and palce the bok choy in the pan cut side down.
- Cover and cook for 3 minutes.
- Remove the pasta once cooked and drain and rinse, then toss with the sauce and mushrooms and fresh chives.
- Remove the lid from the boc choy and reduce liquid on high heat if needed so it thickens to a syrupy consistency.
- Serve the pasta with two halves of bok choy. Garnish with toasted sesame seeds if desired.
Apricity 