Broccoli and Miso Penne

A Miso Infused One-Pan Pasta Dish
Easily prepared using just one pan, this pasta dish becomes naturally creamy with the blend of miso and broccoli.
Cook Time 15 minutes
Servings 1


  • 1/2 tbsp ENJUKU KOJI MISO
  • 1/2 broccoli Broccoli(5.29oz/150g)
  • 2.82 oz/80g Penne
  • 14 oz/400g Water
  • 1 clove Sliced garlic
  • pinch Red Pepper Flakes
  • 2 tbsps Olive oil
  • 1/2 tbsp Grated Parmesean Cheese
  • To taste Black pepper


  • Divide the broccoli into small florets.
  • 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 is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.

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