Pasta with miso meat sauce from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Notes about this recipe

  • Eat Your Books

    Can substitute red miso for hatcho miso.

  • celeste_8ryupw on February 15, 2026

    Wonderful! Also braised chicken thighs in the cooking base. Shredded easily and made a wonderful pasta!

  • Delys77 on January 18, 2021

    This is quite good. Reminds me a touch of a quebecois dish called nouilles chinoise, which doesn't sound like a compliment but is from someone who grew up eating the odd Canadian dish. I do think it is far too loose so I ended up cooking the sauce for closer to 20 minutes. This also helped burn off more of the alcohol as I was feeding kids. Added quite a bit of chopped cucumber and green onion for garnish and it was lovely. The kids like rotini so used this shape and it worked well. I feel like some mushrooms wouldn't be out of place here, and even perhaps a touch more miso. Quite easy and good.

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