Saute shallot and minced garlic in unsalted butter.
Add mushrooms and cook until the mushrooms are soft and the liquid evaporates.
Add a splash of white wine or vermouth and simmer to reduce.
Whisk miso into boiling water. Pour the water into the pot and add pasta. Use tongs to move the noodles around while they cook in the boiling water, so they don't stick together.
Boil the pasta for about 9 minutes, stirring frequently, until the noodles are al dente and all of the water is absorbed.
Finish the dish with a generous amount of parmesan or Pecorino Romano cheese
The one-pot cooking method used for miso pasta creates a "creamy" sauce that coats the noodles with rich miso flavor.
Hi, I'm Jenny! Busy Mama of 2 and the recipe developer behind Kitchenskip.com