Vegetarian Misonara
I have created carbonara with miso! Japanese soul condiments meet Italian delicacy!
Vegetarian Misonara
I have created carbonara with miso! Japanese soul condiments meet Italian delicacy!
Cooking Instructions
- 1
Prepare the water for cooking pasta. Please remember to add salt.
I use 22cm le creuset pot. - 2
Peel the skin. Slice some lotus root for the chips. (Very thinly sliced) Chop rest of the lotus roots into small cubes.
- 3
Tear apart the mushrooms into bite size.
- 4
Slice a scallion diagonally. Separate green and white parts.
- 5
Mix cheese and eggs in one bowl.
- 6
Once cooking water is boiled, start cook your spaghetti.
Cooking time -3 mins. E.g. if cooking time is 10mins, cook 7 mins. - 7
Prepare sauce.
- 8
Make lotus root chips. Heat the pan and pour some oil to fry lotus root. Once it’s crispy take those out. Set aside.
- 9
In same pan, add chopped lotus roots and cook them until crispy. These will give you the burnt bacon bits.
- 10
After lotus roots are crisped, add mushrooms and white parts of scallion and cook throughly.
- 11
When spaghetti is cooked, keep 1 cup of cooking pasta water and drain. Put spaghetti into egg and cheese batter bowl and mix well until every spaghetti is coated.
- 12
Put pasta water and miso into a pan and stir well until all blended.
- 13
Pour egg coated pasta into the pan and cook until the sauce got thickens.
- 14
Sprinkle some black pepper and green parts of scallion.
- 15
Plate spaghetti and topped with lotus roots chips.
- 16
Bon appetite!
- 17
Adjust your amount of cheese to your liking. I add 1 cup of graded parmigian cheese.
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