25-MINUTE MISO BUTTER NOODLES WITH JAMMY EGGS, WHITE BEAN, ARUGULA, AND RADISH

JUMP TO RECIPE

I have been loving those Thai Wheat Noodles from Trader Joes. IYKYK. I have also been on a miso kick. It just adds so much flavor and richness to dishes with like zero effort on your part. It's such a win.

White miso and butter go well together because they offer a perfect balance of contrasting yet complementary flavors. White miso, also known as Shiro Miso, is a mild and sweet miso made from fermented soybeans and rice. It has a subtle umami flavor that is less salty and less pungent than other types of miso.

Conversely, butter is a rich and creamy dairy product that adds a savory, fatty flavor to dishes. When combined with white miso, the butter adds a silky smoothness that complements the delicate sweetness of the miso.

The combination of white miso and butter is often used in Japanese cuisine to add depth and complexity to dishes, such as miso soup, sauces, and marinades. The umami-rich flavor of white miso also pairs well with seafood, vegetables, and grains, making it a versatile ingredient that can be used in various dishes.

Overall, the combination of white miso and butter is a perfect example of how contrasting flavors can come together to create a harmonious and delicious taste experience.

This dish can be made vegan by leaving off the egg and substituting vegan butter. It's still a delicious, well-balanced meal with beans, arugula, radish, and noodles!

25-Minute Miso Butter Noodles with jammy eggs, white bean, arugula, and radish

Serves two as main

INGREDIENTS

• 1/4 cup white miso paste

• 2 eggs

• 1/2 cup unsalted butter

• 4 garlic cloves, roughly chopped

• 1 (15-oz) cans white beans, like cannellini or butter beans, rinsed and drained

• 1 lbs pre-cooked noodles (I used Trader Joe’s Thai Wheat Noodles)***see note

• 3 cups arugula

• 3 to 4 small radishes, thinly sliced

• Fresh lemon wedges for squeezing

• Black pepper

• Salt

DIRECTIONS

Bring a small pot of water to a boil. Once boiling, add the eggs, cook for 6 1/2 minutes, and transfer to an ice bath until warm, about 2 minutes. Peel and set aside until ready.

Meanwhile, combine the miso with 1/2 cup hot water and mix until dissolved. Set aside.

Melt butter in a large cast iron skillet over medium, add garlic, cook for 30 seconds. Then add in the white beans and miso. Mix well, then add in the pre-cooked noodles. Mix well, taste, and season with black pepper & salt if desired. Cook for 3-4 minutes until warmed through. Remove from the heat and stir in the arugula until just wilted.

Transfer to serving bowls or plates, garnish with radish, and add the eggs.

***if you don’t have access to pre-cooked noodles, cook up 1/2 lbs dry noodles of choice according to their package instructions. Ramen, Pad Thai, or Spaghetti would all work.