Yoshoku-Style Spaghetti with Miso Butter and Shiitake Mushrooms
A Japanese-Western fusion pasta dish featuring spaghetti tossed in a miso-infused butter sauce with sautéed shiitake mushrooms. This yoshoku-inspired pasta ready in about 25 minutes pairs spaghetti, tablespoons unsalted butter, tablespoons white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 4 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 8 oz, sliced shiitake mushrooms
- 3, minced garlic cloves
- 1 teaspoon soy sauce
- 2, thinly sliced scallions
- 1 tablespoon vegetable oil
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: While the pasta cooks, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 8 oz sliced shiitake mushrooms, sautéing for 5-6 minutes until mushrooms are tender and fragrant.
- Step 3: Reduce heat to low and stir in 4 tablespoons unsalted butter and 2 tablespoons white miso paste until melted and combined into a smooth sauce.
- Step 4: Add the drained spaghetti to the skillet along with 1 teaspoon soy sauce and 1/2 cup reserved pasta water. Toss well to coat the pasta evenly, adding more pasta water if needed to loosen the sauce.
- Step 5: Season with black pepper to taste and garnish with 2 thinly sliced scallions before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yoshoku-Style Spaghetti with Miso Butter and Shiitake Mushrooms take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yoshoku-Style Spaghetti with Miso Butter and Shiitake Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Yoshoku-Style Spaghetti with Miso Butter and Shiitake Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yoshoku-Style Spaghetti with Miso Butter and Shiitake Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Yoshoku-Style Spaghetti with Miso Butter and Shiitake Mushrooms?
Yoshoku pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
