A Japanese twist on the viral feta pasta trend: Misozuke Udon! Creamy, rich & tangy– the perfect easy weeknight dinner.

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Misozuke Pasta (Vegan ‘Feta’ Pasta)


Description

A Japanese twist on the viral feta pasta trend: Misozuke Udon! Creamy, rich & tangy– the perfect easy weeknight dinner.


Ingredients

Units Scale
  • 1 pint tomato (310g)
  • 1/2 block of misozuke (approx. 80-90g)
  • 5 large garlic cloves, smashed
  • 3 scallions, whites and green separated
  • 2 1/2 tbsp olive oil + 12 tsp sesame oil, mixed
  • 1/4 tsp salt (misozuke is quite salty already)
  • 1/41/2 tsp pepper
  • 1/2 tbsp pepper flakes (red pepper flakes or gochugaru), optional
  • 2 servings of udon noodles or rice cakes (400g // or any noodles of your choice)

 

 


Instructions

  1. Add the misozuke in the middle. Add the tomatoes, crushed garlic and scallions. Drizzle everything with olive oil. Season with salt, pepper and red pepper flakes (if using). Bake at 400 F for 20 minutes or until tomatoes are blistered and bubbly. 
  2. Cook udon noodles while the tomatoes are baking. Once the tomatoes are ready, mash everything well with a fork. Toss in the udon noodles along with the green parts of the scallions. Serve and enjoy! 

Notes

  • * adjust amount of sesame oil to your preference. it can be quite strong so a little goes a long way!

SAVE IT FOR LATER! ↓

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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5 Comments

  1. This is insanely good and super easy to make (assuming you’ve already made the misozuke)! I’ll definitely be making more misozuke and reserving some for this dish again.

  2. I made this after making the tofu misozuke (look it up on here – it’s a NEED to make!!) and it was such a simple and delicious 20 minute recipe. I put it over shirataki noodles and added some roasted mock duck, but I can honestly say the toast duck was unnecessary, as it was so delicious on its own. I loved that this is a low oil recipe and yet it gives you such a creamy result. What a great recipe to impress someone on a short amount of time!!

  3. Tried this after making Lisa’s misozuke recipe, which I first saw on tiktok!
    Before that I’ve never heard of misozuke before but it’s super delicious and definitely everyone who loves miso has to try it!
    After also trying the viral tiktok feta pasta just a few weeks before I knew I had to try and let me tell you it’s my favorite recipe now, it’s super easy, but rich in flavor!
    I personally paired it with chickpea pasta since I didn’t have udon noodles on hand but it was still amazing and definetly reccomend it to any pasta lover!
    Thank you à lot for all your amazing recipes!

  4. I made the misozuke after seeing Lisa’s misozuke pasta recipe on IG, and then I finally made the pasta tonight. This was SUPER delicious and easy to put together with pantry ingredients. Though the misozuke fermenting process itself takes longer than going to the store and buying feta, it’s definitely worth the wait. Comparing against the “viral pasta” that this is based off of, my partner and I both preferred the taste of this baked misozuke/tomato sauce vs. baked feta/tomato sauce (and to anyone curious or confused, the flavors of both are nothing alike aside from tomato!)

    I used spaghetti instead of udon, and paired this with grilled miso & bbq marinated chicken thigh. 100000/10. Thanks for this recipe!