Miso Butter Noodles (Lunchbox-Friendly)

Miso butter noodles. One of our favorite menus.

A few tips 😄

  1. I like to use bucatini pasta instead of Asian noodles for this dish, especially when packing in lunch. It’s because bucatini pasta doesn’t turn sticky and mushy even after sitting in the lunchbox for a while. Spaghetti pasta works too.
  2. I chop up the noodles for my youngest so it’s easier for her to scoop up.
  3. Pack the noodles in a thermos so they don’t turn hard in cold temperatures.
  4. I like to drizzle spicy sesame oil on my dish.

Watch how to make this Miso Butter Noodles step by step on my youtube video linked below.

5 from 1 vote

Miso Butter Noodles

When you're craving comfort food, these miso butter noodles with hit the spot!

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author whiteblankspace


  • 8 oz bucatini or spaghetti pasta
  • 4 tbsp unsalted butter
  • 2 tsp minced garlic
  • 2 tbsp white miso paste
  • 1 tbsp maple syrup
  • 1/4 cup pasta cooking water + more
  • 1/2 cup grated parmesan cheese
  • 2 tbsp hemp seeds optional


  1. Cook pasta al dente. Save 1/2 cup of pasta cooking water and drain pasta.
  2. In a pot, melt butter.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Add 1/4 cup of pasta cooking water and bring to a simmer. Mix in miso and maple syrup. Whisk until miso is dissolved.
  5. Add parmesan cheese and whisk vigorously until the sauce turns creamy. Add more pasta cooking water to your desired consistency.
  6. Add cooked pasta and hempseeds. Toss to combine.

Let’s Test Out This Recipe

I am happy to have an eager recipe tester, Kalya, on board, who tried out this recipe and shared her feedback. Kayla is a rookie home cook, understandably, still attending high school. I’m excited to have Kalya’s feedback, as I’m sure some of the readers here are also just learning to cook. I hope you find this section helpful and relatable.

Kayla: “This recipe was perfect after a long day at school, personally. I have to say, I tend to pack sandwiches or other food that can be quickly tossed into my lunch bag. However, if I packed this homemade meal, it would probably make my day! The creaminess of the pasta mixed with fresh vegetables made it a perfect meal, whether it be at home, work, or even at school. If you’re thinking of packing this for your child, partner, or yourself, I would suggest that you try it out. This recipe is lunchbox friendly and can be made ahead of time and stored. Having this a part of your meal prep can certainly be a tasty convenience that I recommend to everyone. 

Measuring everything out for the sauce made it convenient to quickly add everything at once instead of measuring in between. Because everything cooks relatively quickly, measuring beforehand did make cooking less stressful. I also really love how the steps were short and sweet. 

The sauce was very nice and creamy and went well with the pasta. The cheese made mine a little chunky, so I would stir it more if I made it again. The miso also created a nice aftertaste to the pasta and it was unlike anything that I had tried before. Usually drifting towards tomato sauces, I enjoyed the miso sauce regardless. 

I also ended up using thin spaghetti noodles, but this would have tasted even more amazing with thicker noodles. Next time I would probably use Fettucine. Although this recipe includes miso, it reminded me of Fettucine Alfredo – which I love! 

In addition, I ended up eating the pasta with cherry tomatoes, which tasted pretty good. It had a crunch which went well with the soft pasta. You could also add whatever you want to this recipe including, but not limited to, vegetables, poultry, seafood, and spices. I have to admit, I have never heard of using miso in pasta and to my surprise, I ended up enjoying this recipe! Trying this miso butter noodle is an easy way of introducing miso into your diet.”

4 Responses

  1. I used equal amounts of miso, melted butter, and maple syrup, (as I am a maple syrup producer). Sautéed chopped onion and minced garlic, added miso butter, cooked spaghetti and 1/2’d cherry tomatoes. Stirred in a cup of pasta water and parm. cheese to melt. Stirred well to blend and it was great!

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