Tofu Miso Cream Pasta
Translated from Japanese, the language of the video.
Tsuyoshi Takashima official cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A budget-friendly creamy pasta that uses silken tofu instead of heavy cream. Richly flavored with miso, butter, and parmesan, this quick meal is perfect for busy weeknights.
- Time
- 10 minutes
- Equipment
- Microwave
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, dairy, eggs, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 250 g
- 1 g
- 3 g
- 12 g
- 2 g
- 6 g
- 5 g
- 1 g
- 18 g
- 5 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 555 g before cooking, which is about 555 g per serving.
Steps
Place the pasta, water, garlic paste, and a pinch of salt into a microwave-safe container.
Heat the container in the microwave until the pasta is cooked and the water is mostly absorbed (follow the package directions for cooking time plus a few additional minutes for the microwave method).
In a separate bowl, whisk together the silken tofu, miso, hondashi, soy sauce, and parmesan cheese until the mixture is smooth and well combined.
Add the prepared tofu sauce to the hot pasta and toss until every strand is thoroughly coated.
Add the butter and a generous amount of black pepper, then stir until the butter is completely melted and incorporated into the sauce.
Garnish with the egg yolk, chopped green onions, and shredded nori seaweed before serving.
Notes
This recipe was designed as a budget-friendly meal costing approximately 128 yen per serving. The silken tofu provides a rich, creamy texture without the high cost or calorie density of heavy cream.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 609
- Protein
- 25 g
- Carbs
- 81 g
- Fat
- 19 g
- Fiber
- 4 g
Where the calories come from
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