Roasted Garlic Soy Butter Noodles

I love the simplicity of these noodles and they’re SO good. I’ve been loving the soy-butter-mushroom combination recently and a little miso gives it more complexity. It’s a riff on Japanese Wafu Shoyu-Butter Mushroom pasta. Wafu pastas are Japanese-style pastas such as creamy mentaiko spaghetti, ketchup spaghetti (napolitan), and shoyu butter spaghetti.

Use whatever mushrooms you have on hand — I love a combination for the different flavors and texture. Shiitake is always a good one to have as part of the medley. The miso gives it a little more depth and the roasted seaweed is DIVINE. Feel free to use even more 😉

I used:

  • 2 servings of noodles
  • 1 head of garlic
  • Medley of mushrooms (I used 2 fresh shiitake, heads and butts of 2 king oysters, and half a pack of shimeji)
  • 1 tbsp butter
  • 2 tbsp soy sauce
  • 2 tsp miso paste
  • 1/4 cup reserved pasta cooking water
  • Half a sheet of roasted nori/seaweed
  • optional: chili flakes

To make:

  • Roast garlic by cutting off the top to expose cloves and drizzle oil, salt, and pepper. Wrap in foil or parchment paper and roast in the oven at 400F until browned and soft ~45 minutes
  • Melt butter in a pan over medium heat
  • Add in mushrooms and sauté until softened, adding a splash of water to help as needed. Season with salt and pepper
  • Once mostly soft, add in miso paste and soy sauce and roasted garlic
  • Add in reserved 1/4 cup pasta water. Mix and simmer for ~1-2 mins to combine
  • Toss in pasta and stir to mix well, season to taste
  • Top with crackled nori (must!!)
  • Finish with chili flakes if desired


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