A non Italian pasta (Miso Tagliatelle)

The pack of miso paste I bought a month ago still has a lot left. The paste was used moderately as it is very thick and fairly salty. Apart from using miso paste to bake salmon, in miso tofu soup and miso noodle soup. Pasta came to my mind.

I tried Pasta Waraku in Singapore a while ago where this restaurant churns out pasta dishes using Japanese ingredients, this trip inspired me to carry on with the idea of making a pasta dish as such. In fact, Wafuu Pasuta in Japanese means pasta dressed in Japanese ingredients. This is a very successful fusion which already started back in 70′s , and I am liking it.

Now, here is my attempt of fusion dish, Miso Tagliatelle (hmmm..or maybe Aglio e Olio Tagliatelle Fusion) served with a poached egg on top.

Please enlighten me on more ideas of cooking wafuu pasuta dishes if you have any.

Ooo..see the egg yolk oozing out? That adds a nice flavour onto the dish. Maybe, you thought this dish looks like an ordinary Asian flat noodles. Well, it is almost there but not quite.

Ingredients (Serve 2)

• 2 cloves of garlic, chopped
• 2 tbsp of miso paste, thin it out in a bowl with a few dashes of hot water from cooking pasta until it is creamy in consistency
• 150 g of pasta of any type
• 2 eggs, poached in leftover water used for cooking pasta
• a few pinches of chilli flakes
• about 100 ml over of soba seasoning sauce (zarusoba tsuyu),€3.80 from Asia Market
• alternatively, use vegetable or chicken stock in place of above
• chopped spring onion to garnish

Preparation

1. Cook the pasta until al dente and set aside.
2. Retain the hot water from pasta cooking to poach two eggs, leave them aside.
3. In a skillet, saute the garlic in a few drizzles of olive oil.
4. Then, add in chilli flakes to stir in with the garlic for a short while.
5. When the fragrance is released from the ingredients, add in cooked pasta prepared earlier on to mix in.
6. Followed quickly by miso solution prepared as above mentioned to mix in.
7. Now, off the heat. Add in the soba seasoning sauce (as in my case) or stock (if using stock, keep the heat on).
8. Shake salt & black pepper to taste at this stage if you like.
9. Top the dish off with a poached egg and some chopped spring onions.

Have a bottle of zarusoba tsuyu at the side while consuming the dish. Just in case you find the pasta is still a tad dry, a dash or two would help to moisten the pasta up and also to add more flavour.

This combination worked out well I thought. Below, I have conjured up a series of other ingredients to choose from next time.

• A tub of fresh cream to add in while preparing miso solution
• Roasted pine nuts to toss in at step 7
• A little bit of shaved Parmesan in step 8

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