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Here’s a fun, easy-to-make recipe for Miso Butter Pastina, inspired by my mom’s congee recipe! This comforting dish is packed with flavor, creamy from the butter and miso, and super cozy perfect for any time you need a quick, satisfying meal. Plus, it’s a twist on traditional congee, but a bit more playful and delicious. Let’s dive in!
Method
Boil and Simmer
Start by bringing 4 cups of water (or vegetable broth if you want an extra flavor boost) to a boil in a medium-sized pot. Once the water is bubbling away, add the pastina along with the ginger powder and onion powder. These two ingredients will infuse the dish with a warm, aromatic flavor that complements the richness of the miso and butter. After adding everything in, immediately turn the heat down to medium-low. This will allow the pastina to cook gently without overcooking or burning. Let the pastina simmer for about 10-12 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pot. As it simmers, the pastina will absorb most of the liquid, but leave some behind for that creamy texture.
Cook the Pastina
Keep an eye on the pastina as it cooks. It should be soft yet al dente, so you’ll want to check its texture after about 10 minutes. By this time, the pasta should have absorbed about 80% of the liquid, but there should still be a bit of broth left to make the dish creamy. Stir occasionally, ensuring the pastina doesn’t stick to the pot and gets evenly cooked. If the liquid reduces too much, you can always add a little more water or broth. Just make sure to keep stirring to avoid burning at the bottom.
Stir in Miso and Butter
Once the pastina has absorbed most of the liquid and reached that perfect al dente texture, remove the pot from heat. At this point, you’ll want to stir in the white miso paste and butter. These ingredients will melt into the warm pastina, creating a silky and creamy sauce that coats the pasta. Stir until the miso paste dissolves completely and the butter is fully incorporated, creating a luscious, flavorful base. This is the key to making the dish rich and savory! Season with salt and pepper to taste, and feel free to adjust depending on how much salt you want.
Topping Time
To make the dish extra special, it’s time for the toppings. Once the miso and butter have been stirred in, spoon the creamy pastina into bowls and top it off with a generous sprinkle of fried garlic for that irresistible crunch and garlicky punch. Add sliced scallions for a fresh, zesty pop that contrasts the creamy pasta. Finally, don’t forget the squeeze of fresh lemon juice. The lemon adds a bright, tangy contrast to the richness of the dish, elevating the flavors and balancing out the savory elements.
Necessary Tools
- Medium-sized pot
- Wooden spoon or spatula
- Measuring spoons
- Knife and chopping board (for slicing scallions)
- Small bowl (for fried garlic and toppings)
Miso Butter Pastina
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
1 cup pastina (I used @barillaus)
4 cups water (or vegetable broth)
1/2 tsp ginger powder
1/2 tsp onion powder
2 tbsp white miso paste
2 tbsp butter
Lemon juice, for serving
Salt and pepper to taste
Fried garlic, for topping
Sliced scallions, for topping
Directions
- Boil and Simmer Start by bringing 4 cups of water (or vegetable broth for extra flavor) to a boil in a medium-sized pot. Add the pastina, ginger powder, and onion powder. Once it’s boiling, turn the heat down to medium/low and let it simmer.
- Cook the Pastina Stir occasionally and let the pastina simmer until it’s al dente and has absorbed about 80% of the liquid (this should take around 10-12 minutes).
- Stir in Miso and Butter Once the pastina is cooked, remove the pot from heat. Stir in the white miso paste and butter until everything is fully incorporated and creamy. Don’t forget to season with salt and pepper to taste.
- Topping Time To make this dish extra delicious, top it with fried garlic, sliced scallions, and a squeeze of fresh lemon juice for a zesty twist.
Notes
- Keep an eye on the liquid level Since pastina cooks quickly and absorbs a lot of liquid, make sure to stir it occasionally to prevent sticking or burning at the bottom of the pot. If the liquid reduces too much before the pasta is done, just add a little more water or broth.
- Adjust miso to your taste Miso paste can vary in saltiness, so start with the suggested amount and add more if you like a stronger flavor.Adjust miso to your taste Miso paste can vary in saltiness, so start with the suggested amount and add more if you like a stronger flavor.
- Don’t forget the toppings The fried garlic and sliced scallions are key to adding a crunchy texture and fresh flavor. They’re not just decoration they really bring the dish to life!
Serving Suggestions
This dish is a great standalone meal, but if you want to go all out, you can serve it with some crispy tofu on the side or a fresh green salad. It’s perfect for lunch, dinner, or even as a cozy late-night snack!
Fun Fact
Did you know that pastina means “little pasta” in Italian? It’s the smallest type of pasta, and it’s commonly used in soups and broths in Italy. It’s super comforting, and now you know how to make it even more amazing with a touch of miso and butter!
Conclusion
This Miso Butter Pastina is the ultimate comfort dish that’s both simple and full of flavor. Whether you’re making it for a quick meal or as a side to something else, it’s sure to bring a little warmth to your day. I hope you enjoy this twist on my mom’s classic congee recipe as much as I do. Happy cooking!
