⅓cupbell pepper (red, orange, yellow)(cut into 1/2" pieces)
¼cupmushroom(cut in half or quarter)
½cupzucchini(half-inch slice)
1 tbsp. olive oil
2clovesgarlic(chopped)
1 tbsp.ORGANIC MISO WHITE
3.5 oz (100g) dry pasta
2tsp. butter
grated cheesefor garnish
2tbsp. water
Instructions
Place olive oil and chopped garlic in a pan over low-medium heat. Cook for 1 minute until garlic begins to brown.
Add vegetables and cook until tender.
Add cooked pasta, butter and white miso paste. Mix together and lightly stir-fry.
Serve and garnish with grated cheese.
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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