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  3. Japanese Miso Butter Mushroom Pasta
Japanese-style miso butter mushroom pasta

Savory mushroom spaghetti with miso, butter, and soy

Japanese Miso Butter Mushroom Pasta

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4

4 servings

Difficulty

Easy

Cost

Budget

$

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Japanese Miso Butter Mushroom Pasta

Savory mushroom spaghetti with miso, butter, and soy

A pantry-smart pasta where mushrooms, butter, miso, and soy sauce come together into a glossy, deeply savory sauce.

10m

Prep Time

20m

Cook Time

30m

Total Time

4

Servings

Easy

Difficulty

Budget $

Cost

Japanese CuisineMain CoursePastaVegetarian
Sarah Chen
Sarah Chen

February 21, 2026(Updated March 27, 2026)

Japanese-style pasta is brilliant at turning a few high-impact ingredients into dinner. This version leans into mushroom savoriness and miso richness, making it feel much more complex than the ingredient list suggests.

Why This Recipe Works

Stirring miso into a little pasta water before adding it to the pan helps it melt smoothly into the butter instead of clumping.

Ingredients

  • 12 oz spaghetti
  • 1 lb mixed mushrooms, sliced
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp white miso
  • 1 tbsp soy sauce
  • 1/2 cup reserved pasta water
  • 2 scallions, sliced
HeatTool

Test Kitchen Pick

Saute Pan

Helpful Tool

Why a wide pan helps here

Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.

A wider pan makes the sauce-and-finish step much easier.

  • Better for tossing noodles in sauce
  • More useful than a single-purpose pasta gadget

A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.

Shop saute pan options for this recipe

Instructions

  1. 1

    Cook the spaghetti in salted water until al dente, reserving 1/2 cup pasta water.

  2. 2

    Meanwhile, saute the mushrooms in 2 tablespoons butter until deeply browned, then add the garlic.

  3. 3

    Whisk the miso into the pasta water, then pour it into the skillet with the soy sauce and remaining butter.

  4. 4

    Add the spaghetti and toss until glossy and coated.

  5. 5

    Finish with scallions and plenty of black pepper before serving.

Serving Suggestions

Ways to Serve This Dish

  • Serve over steamed jasmine or sticky rice

  • Pair with a side of pickled vegetables or kimchi

  • Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

  • Finish with freshly grated Parmesan and a crack of black pepper

Substitutions

White misoYellow miso

Yellow miso is slightly stronger but still works beautifully

SpaghettiUdon

Udon makes it chewier and even more comforting

DepthPantry

Test Kitchen Pick

Miso

Helpful Pantry Staple

Why the miso matters

Miso gives this recipe layered saltiness and a little sweetness that is hard to replace cleanly with a generic substitute.

This is the kind of pantry staple that changes depth more than volume.

  • Adds savory depth without more work
  • Useful in soups, dressings, and marinades

A tub of miso tends to earn its keep quickly once it is in the fridge.

Shop miso for this recipe

Tips & Storage

Pro Tips

  • Let the mushrooms brown without constant stirring so they develop real depth.

  • A splash of cream is optional, but the dish is excellent without it.

Storage

Refrigerate for up to 3 days.

Reheating

Reheat in a skillet with a splash of water to loosen the sauce.

Nutrition Facts

Per serving (1 bowl) · 4 servings

Calories430
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein13g
Carbohydrates54g
Fat18g
Fiber3g
Sugar4g
Sodium690mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I add protein?
Yes. Seared shrimp or shredded rotisserie chicken both fit naturally here.
What mushrooms work best?
Shiitake and cremini are a great combination, but any good sauteing mushrooms work.

Explore More

More Japanese RecipesMore Main CourseMore PastaVegetarian RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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