How to use miso paste + addictive miso tahini pasta recipe

Rich, savoury and satisfying, miso is a healthy addition to all sorts of dishes, like this irresistibly easy miso tahini pasta that will be your new favourite quick lunch or dinner.

I love miso paste! This Japanese staple has become a fixture in my fridge. You can use it to add a savoury depth of flavour to all sorts of dishes. Or just stir it into a cup of hot water for a healthy and reviving drink.

What is miso paste?

Miso paste, sometimes just called miso, is a Japanese food made from cooked soy beans that have been fermented using a strain of the Aspergillus fungus. This is the same family of microbes that is used in the production of soy sauce.

Miso has a rich, salty, yeasty, savoury flavour and even a small amount added to a dish can add depth and deliciousness – called ‘umami’ in Japanese and sometimes referred to as the ‘fifth taste’ after salt, sweet, sour and bitter.

Fresh miso paste contains live microorganisms, just like a live yogurt. It is a good source of probiotics – beneficial microbes or ‘good bacteria’. Eating miso and other fermented foods regularly is great for maintaining a healthy gut microbiome.

Are there different types of miso paste?

Yes there are! There are numerous different types of miso paste. The most common ones are:

• Mugi miso – this is made with barley as well as soya beans. It is reddish brown in colour and has a rich flavour.
• Genmai miso – this kind of miso paste is made with soya beans and brown rice. It has a deep, nutty flavour. 
• Hatcho miso – this contains only soya beans. This kind of miso can be aged for up to three years to develop its complex flavours. It has a dark colour and an intense taste.
• Shiro miso – this is sometimes called white miso, and is made with rice as well as soybeans. It has a mild and sweet flavour, so people often use it in pastries and desserts, as well as dressings and sauces.

Different types of miso paste are sometimes also referred to by their ‘colours’ – these are usually white, yellow, red and brown. As a general rule, the strength of flavour increases as the colour darkens. This means that a white or yellow miso will be milder than a red or brown miso. Experiment with the different kinds to experience different flavours and discover which ones you like best.

Is miso paste kosher?

Having researched this, there does seem to be a debate over whether or not miso actually requires kosher certification. However, if you want to err on the side of caution, there are several different varieties of miso paste available here in the UK that carry a reliable hechsher.

Clearspring produces a range of different miso pastes that are widely available in health food stores and supermarkets, as well as on their website and online stores. Many Clearspring products, including most of their miso pastes, have OU certification, but you should check each type individually. Sanchi white (shiro) miso paste currently has KLBD approval, although their other varieties are not officially kosher.

There are also numerous different brands of miso paste that carry OK certification and other hechshers. So if you want to be sure, check the packaging or refer to an online kashrut database when buying.

How do you use miso paste?

Miso paste is a delicious and versatile ingredient. I love to add it to soups and stews, mix it into stir-fry sauces, or use it as a component of marinades for fish or vegetables.

You can also simply stir into a cup of hot water for a reviving savoury drink. It’s a great change from tea or coffee, and much better for you, too! Add sliced spring onions or little cubes of tofu, to make it more substantial.

Keeping your miso alive!

Miso is a living, probiotic food, teeming with beneficial microorganisms. In this way it is similar to foods such as live yogurt and unpasteurised sauerkraut. Boiling the miso will permanently destroy these ‘friendly bacteria’, so to avoid doing this, always ensure that you mix the mix the miso with warm or hot, but not boiling, water.

Of course in some recipes the miso is used solely for its delicious flavour, with no mind paid to its health benefits. For instance adding a spoonful to a soup or stew prior to simmering will enhance the taste, but will not add any probiotics to your meal. Reheating soups or sauces with miso in them will also destroy any live good bacteria remaining in the food. But they will still taste fantastic!

Miso tahini pasta – a quick and easy dinner!

Recently, I used some miso paste to make a quick pasta sauce. I whisked the miso with tahini and a splash of the pasta cooking water to create a smooth and creamy emulsion, and then tossed everything together with the drained pasta.

It was a super quick and simple meal but OH MY it was delicious! A few sesame seeds sprinkled over the top were the perfect crunchy garnish.

Ingredients in miso tahini pasta

To make this quick, tasty and nutritious meal yourself, you will need:

• Miso – whichever kind you prefer. I usually use a darker one for a richer flavour.
• Tahini – ensure it’s 100% sesame for the best flavour and texture.
• Pasta – I prefer wholewheat pasta for its flavour, texture and the added dietary fibre, but whichever kind you prefer will be fine in this recipe.
• Sesame seeds – for sprinkling a little ‘crunch’.

I also sometimes sprinkle over some chives, chopped parsley or other herbs. This adds freshness and also looks lovely! You’ll find the full recipe and all the directions below.

Health and nutrition benefits of miso tahini pasta

This simple meal is not only filling and delicious, it is also bursting with nutrition! As mentioned above, miso is teeming with beneficial probiotic microorganisms. These boost your gut microbiome which contributes not only to digestive health, but to a myriad of different bodily processes.

Meanwhile, the tahini is a great vegan source of protein, and also provides numerous essential minerals, including copper, iron and calcium. It also contains dietary fibre and certain B vitamins.

Make sure to choose a good quality tahini that is made from 100% ground sesame seeds, with no additional oils or other ingredients. Tahini (and whole, unprocessed sesame seeds) is a great food to include in a nutritious, balanced diet.

What to eat with miso tahini pasta

You know me, I can’t have a meal without vegetables, right?! Fortunately, this yummy pasta goes well with loads of different veggies. I love the miso tahini sauce spooned over greens like broccoli or mange tout peas, so you can happily add them to the side of your plate. Or you can simply stir a handful of peas or edamame beans right in with the saucy pasta.

I also love the combination of miso and mushrooms (like in this fabulous soup) and this delicious pasta works really well with a side of garlic mushrooms, or just some button mushrooms sautéed in a little oil or butter. Use a mixture of regular and shiitake or enoki mushrooms to enhance the Asian vibe.

And if you love your vegetables raw, then eat the pasta first, before adding some salad greens to your plate, to mop up any delicious miso tahini sauce that remains!

A healthy and reviving dinner!

I hope that you enjoy this delicious miso tahini pasta – and its nutritional and health benefits – as much as I do!

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📖 Recipe

Miso-tahini pasta

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A simple but delicious dish of tahini, miso and noodles.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizer, Main Course

Cuisine European, Japanese, Vegan, Vegetarian

Servings 2

Calories 390 kcal

Ingredients

  

1x2x3x

• 150 g pasta (I like wide noodles such as pappardelle, tagliatelle, linguine or mafalde, but any pasta will work)
• 2 tablespoon tahini
• 1 tablespoon miso of your choice (I like red or brown)
• 1 teaspoon sesame seeds (optional)
• 2 teaspoon snipped chives, chopped parsley or other herbs (optional)

Instructions

 

• 150 g pasta
  Cook the pasta in a large pot of boiling water, according to the instructions on the package – usually for around 12-15 minutes.
• 2 tablespoon tahini, 1 tablespoon miso of your choice
  Meanwhile, add the tahini to a bowl, and whisk in the miso.
• Ladle approximately 100-125ml (about half a cup) of water from the pasta pan, and whisk this into the miso tahini mixture. It should form a smooth, glossy emulsion, with the consistency of cream. Add a little more water if necessary. Cover and set aside.
• When the pasta is cooked, drain thoroughly, and return to the pan. Add the miso tahini sauce to the pasta and mix well to coat all the noodles.
• 1 teaspoon sesame seeds, 2 teaspoon snipped chives, chopped parsley or other herbs
  Divide between two bowls, sprinkle with sesame seeds and herbs (if using) and serve straightaway.

Nutrition

Nutrition Facts

Miso-tahini pasta

Amount per Serving

Calories

390

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

3

g

Sodium

 

327

mg

14

%

Potassium

 

262

mg

7

%

Carbohydrates

 

62

g

21

%

Fiber

 

4

g

17

%

Sugar

 

3

g

3

%

Protein

 

14

g

28

%

Vitamin A

 

61

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

52

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword miso, pasta, tahini

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Miso Tahini Pasta FAQ