Warm olive oil in a pan over low heat and add one sliced garlic clove and a pinch of red pepper flakes. Once the aroma is released, add broccoli, uncooked penne pasta, 1 tablespoon of miso, and 14 oz of water. Increase the heat to medium. Once the mixture begins to boil, cover and reduce the heat to a gentle simmer. Cook the penne for 2 minutes less than the time stated on the package. (If the penne begins to burn during cooking or the water reduces and seems to scorch, add a little more water.)
Use a spatula to gently mash the broccoli, then cook over high heat until it becomes tender and blends well with the penne. Turn off the heat and add an additional 1/2 tablespoon of miso to the mixture.
Arrange the dish on a plate, drizzle with olive oil, and finish with a sprinkle of cheese powder and black pepper.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
