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Creamy Yuzu Miso Noodles

with Yuzu Miso Glaze β†’

These decadent miso noodles will have you drooling, trust us on this one 🀞🏽

By Kim Pham

20 min
serves 3-4

How to Make


  • Cutting board
  • Pot
  • Knife


Yuzu Miso Glaze

Yuzu Miso Glaze


  • Omsom Japanese Yuzu Miso Glaze 
  • Β½ Ib. dried spaghetti noodles
  • 3 scallion stalks, sliced thinly (reserve some for garnish)
  • 5 garlic cloves, roughly chopped
  • 4 tbsp. butter 
  • 1Β½ cup parmesan, shredded 
  • egg yolk (optional) 
  • roasted seaweed, crushed  (optional)
  • ricotta cheese (optional)
  • salt and pepper to taste


Recipe from community member, Hanna (@hanseabright).

Let’s get cooking!

  1. In a pot of water, add a few generous pinches of salt and bring to a boil. Cook noodles until al denté, strain, and reserve 1 ½ cup water.
  2. Add butter to a pot over medium heat. Toss in garlic and stir to cook until soft, about 3-4 minutes. 
  3. Add Omsom sauce and 1 cup pasta water, stir and bring to a simmer. 
  4. Add strained noodles and stir to combine. 
  5. Once sauce has reduced by half, fold in parmesan and scallions. Add more pasta water if necessary. 
  6. Turn off heat and season to taste with salt and pepper. 
  7. Serve in a bowl and garnish with scallions, roasted seaweed, ricotta, and egg yolk.
  8. You’re done. Enjoy!
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