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THE EARTHY MUSHROOM PASTA RECIPE THAT MAKES MISO HUNGRY!

Byamazingfoodstv


LEARN HOW TO MAKE A FAST MISO MUSHROOM NOODLES RECIPE FOR DINNER TODAY!

LAY HO MA! There’s never a shortage of delicious noodle recipes especially when paired with delightfully earthy mushrooms! Join me in this episode and learn how to cook a quick miso mushroom noodles recipe right at home!

Ingredients:
1/2 cup cashews
1 generous tbsp miso paste
pinch of salt
1/4 tsp onion powder
1/4 tsp garlic powder
pepper to taste
1/2 tsp toasted sesame oil
1/2 cup water
170g spaghetti
150g fresh shiitake
1 tbsp white sesame seeds
drizzle of olive oil
1 dried shiitake

Directions:
1. Bring a pot of water to boil for the noodles
2. Add the cashews, miso paste, salt, onion powder, garlic powder, pepper, toasted sesame oil, and the 1/2 cup water to the blender
3. Cook the noodles to package instructions. Stir the pasta occasionally
4. Slice the shiitake mushrooms. When the pasta is done, reserve 1/2 cup of pasta water. Strain out the pasta and set aside
5. Pour the pasta water into the blender and blend on high until liquified. Set aside the cream sauce
6. Heat up a nonstick pan to medium heat. Dry toast the sesame seeds for about a minute. Set the sesame seeds aside and place the pan back onto medium heat
7. Dry sauté the shiitake mushrooms for about 4-5min. Add a drizzle of olive oil and sauté for a couple of minutes
8. Add the noodles and cream sauce. Cook for another 1-2min (if the cream gets too thick, add a splash of water to thin it out)
9. Add the toasted sesame seeds and mix
10. Plate and garnish with freshly cracked pepper and shave over some dried shiitake

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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44 Comments

  3. Amazing, just amazing. Can fresh garlic be used instead of garlic powder. If so, how much. I thought I watched a video where you boiled the fresh garlic in the pasta water then put it in the blender for the cashew cream… but I could not find it again☹☹ . Any more meals using Miso? You were so right about the flavor and smell. Thanks

  15. Just made this and it is so awesome! I thought the sauce was too liquid when I added it to the pan, but I shouldn't have doubted Wil, it thickened up within a minute and was nice and creamy. It's a great base recipe, as you could flavour the sauce with different spices, and for example harissa instead of miso, add different veg and – BOOM – new dish already. So thankful to have discovered this vegan way to make creamy pasta, because I miss carbonara sometimes. 🙂

  16. My boyfriend made this dish for me.

    It was the best noodles I’ve ever had in my life !!! This recipe gives you a fancy dining feeling. you can imagine this being served in a Michelin star restaurant with truffles.

    Thank you so much for this amazing recipe!!!! We absolutely love your channel

  18. Thanks for sharing this great recipe! I had 2 pounds of fresh organic shiitake mushrooms in the fridge that arrived yesterday from a local shiitake farm. So I gave this recipe a try today and it was amazing, and it was a great experience cooking with some new ingredients i hadn't used before. Defintely gonna check out some of your other recipes.

  22. This recipe has become a real favorite of mine! I've incoporated a few tweaks: in the name of Macrobiotics, I substitute walnuts for cashews, and use whole grain noodles — whole-wheat fusilli is a favorite. I've also tried different kinds of fresh mushrooms, albeit with varying results (oyster mushrooms were a loss, being too soft to withstand the dry sautée process, and having too little flavor to boot). But for the final dried shiitake garnish, I grind a whole dried shiitake in the mortar with pestle, along with the black peppercorns. Finally, I use a super-efficient method of cooking the pasta that comes from J. Kenji López-Alt's cookbook "The Food Lab": put the pasta in the empty pot, add enough water to cover, add salt, bring to boil, then turn off the heat and cover, letting it sit for one minute less than the prescribed cooking time (for this recipe I do two minutes less, to compensate for the pasta later cooking in the pan with the sauce).

  27. I can't believe how cashews can turn into a decadent cream sauce with spices and a high powered blender. And master chef @Wil Yeung, even when I don't have all of the ingredients, I still feel confident I will whip up a masterful delight. This dish was amazing! Thank you again for another great creation.

  28. Jeez…I haven't made this yet and I'm salivating. I can't wait to share my experience. Two Qs: 1) what kind of pan are you using to sauté your vegetables. 2) Can I make this without the oil? I'm trying to reduce my intake of oil.

  36. Just made this for dinner tonight! I was totally impressed! With myself for being able to make it and with you for making it so simple than I can make it 😂

    Next time, I think I'll make just half portion, as that was a gut buster!

    Thank you Will

  40. This was amazing, and so easy. I used plain walnuts instead of cashews, and king oyster mushrooms as these were both what I had on hand. This dish is definitely going into the weekly rotation. PS – make a double batch of sauce, it reheats well. I used it as a warm dressing on chargrilled zucchini and tofu sandwiches for lunch the next day.

  43. My first time trying this; we use cashews alot, to make sauces, desserts, etc. My husband tried to tell me to soak the cashews ahead of time, drain off the water, rinse & then add the water for the recipe. I'll definitely do that next time, as using the same water the nuts soaked in gave a slightly bitter after taste. Also, need to get a small "bullet" blender, sauce never really got creamy. But overall, good dish. Oh, btw, what kind of miso are you using? I used genmai, what I had on hand…

  44. Since yesterday I’ve been watching your videos like a mad man 😀 fantastic job!! Can’t wait to try out few recipes.. Can you please do us a favor by adding links to products and where I can get those? I struggle finding Asian products especially vegetarian versions.

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