Creamy Miso Pasta with Garlic, Sesame and Scallions

This quick, 20-minute miso pasta with kimchi is a creamy, flavorful dinner that’s ready in minutes. The sauce is rich in umami and easy to make — serve it plain or top with scallions and a fried egg for a satisfying meal.

For more Asian-inspired dishes, explore other recipes on the site such as tofu soup, yaki udon, peanut noodles, and sesame noodles.

Simple to cook and bold in flavor, this miso pasta turns a few pantry staples into a memorable weeknight dinner. It channels the straightforward, garlicky spirit of aglio e olio while adding bright, spicy notes from kimchi and savory depth from miso paste.

The sauce relies on a handful of strong ingredients — garlic, white miso, and chopped kimchi — that combine into a savory, tangy, slightly spicy sauce that clings to the noodles. Thick, chewy pasta like bucatini is ideal, but spaghetti or linguine work well too.

This miso-kimchi pasta is versatile: top it with a runny fried egg, crispy tofu, shrimp, or chicken to make it more substantial. Finish with chopped scallions, toasted sesame seeds, or a drizzle of sesame oil. If you want extra heat, add sriracha.

Full quantities and notes are below in the recipe card. Key items to have on hand:

• Pasta: long, slightly thick pasta such as bucatini, linguine, or spaghetti.
• Miso paste: white miso gives a mild, savory base; red miso can be used for deeper flavor.
• Kimchi: store-bought kimchi works great; use vegan kimchi to keep the dish vegan, or swap in sautéed mushrooms for a non-spicy version.
• Garlic: fresh and generous amounts help build the sauce’s backbone.
• Extra virgin olive oil: or substitute butter for a richer finish.
• Egg (optional): a fried egg over each serving adds silkiness and protein; omit for a vegan meal or replace with fried tofu.
• Toppings: scallions, sesame seeds, sesame oil, crispy fried onions, or sriracha to taste.

Step 1: Bring a large pot of water to a boil and cook the pasta following package directions minus two minutes. The pasta will finish cooking in the sauce and absorb more flavor. Do not salt the water — miso and kimchi add plenty of salt.

Step 2: In a large skillet, warm the extra virgin olive oil over medium heat. Add grated or pressed garlic and cook for about 1 minute until fragrant, taking care not to brown it.

Step 3: Stir in the miso paste and the chopped kimchi. Let the mixture cook gently for 5–10 minutes, stirring occasionally. Add a splash of reserved pasta water to loosen the sauce as needed.

Pro tip: Leaving out cream preserves the bold kimchi-miso flavor. If you prefer a creamier, milder sauce, stir in 1/2 cup heavy or plant-based cream before adding the pasta.

Step 4: Add the slightly undercooked pasta to the skillet and toss, adding reserved pasta water a little at a time until the sauce becomes silky and coats the noodles. Let the pasta finish cooking in the sauce for 1–2 minutes so it soaks up the flavor.

Step 5: Plate the pasta and finish with chopped scallions, sesame seeds, and a fried egg if desired. Add sriracha for extra heat and a drizzle of sesame oil for aroma.

Tips

• Pasta choice: Thick, bronze-cut bucatini or high-quality spaghetti will hold the sauce best.
• Skip the extra salt: Miso and kimchi already provide saltiness; adding more salt to the water can over-season the dish.
• Undercook the pasta: Remove it two minutes early and finish cooking in the sauce so the noodles absorb more flavor.
• Reserve pasta water: Keep at least one cup of starchy cooking water to loosen and emulsify the sauce for a restaurant-quality finish.
• Finish with texture: Add scallions for brightness, sesame seeds for nuttiness, or crispy fried onions for crunch.

More easy Asian-inspired recipes

• Asian cucumber salad
• Tofu stir fry
• Braised tofu
• Mango salad

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