Cabbage Miso Pasta

配料

6 tablespoons salted butter, divided

1 large shallot, thinly sliced

2 garlic cloves, finely minced

1 small head savoy cabbage, cored and thinly sliced (about 6 cups tightly packed)

½ teaspoon kosher salt (such as Diamond Crystal), plus more to taste

4 cups egg noodles

1 tablespoon white miso paste

¼ cup reserved pasta water

Freshly ground black pepper, for garnish

步骤

Step 1

In a large sauté pan, melt 4 tablespoons of butter over medium heat. Add shallot and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 15 to 30 seconds. Reduce the heat to medium-low and add cabbage and salt. Cook, stirring occasionally, until the cabbage has reduced by half and is soft and slightly caramelized, about 20 to 22 minutes.

Step 2

Meanwhile, bring a large pot of water up to a rolling boil and generously season with a few pinches of salt. Cook the egg noodles 1 minute less than the package instructions. Reserve ¼ cup of pasta water. Strain (do not rinse) and transfer the noodles to the cabbage.

Step 3

In a small mixing bowl, combine the miso paste and reserved pasta water and whisk until smooth. Pour the mixture over the cabbage and noodles and reduce the heat to low. Add the remaining 2 tablespoons of butter and cook, stirring frequently, until the butter is melted and the noodles are glossy, about 2 minutes. Taste and season with additional salt, if needed.

Step 4

Plate the noodles and garnish with freshly ground black pepper before serving.

备注

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