Aromatic Wild Chive & Miso Pasta: A Springtime Delight
Spring Vegetable Pasta Perfection: Wild Chive Miso Pasta Bursting with Fragrance
While wild chives are often enjoyed in dipping sauces or stews, this recipe invites you to experience their vibrant, fresh aroma in a unique pasta dish. It perfectly captures the essence of spring, blending the delicate fragrance of wild chives with the savory depth of miso. This dish is ideal for special occasions or as a delightful treat for yourself.
Ingredients- 1/2 bunch wild chives (cleaned, roots trimmed)
- 4-5 shiitake mushrooms (fresh, sliced)
- 4 cloves garlic (thinly sliced or minced)
- 4 strips bacon (cut into bite-sized pieces)
- 100g pasta (spaghetti or your favorite type)
Seasoning & Sauce- 1 Tbsp miso paste (Korean soybean paste preferred for its savory notes)
- 1 Tbsp oligodang (corn syrup) or honey for subtle sweetness
- 1 Tbsp rice wine or cooking sake (to remove any gamey flavor)
- 1 knob butter (about 10g, for richness)
- Black pepper or crushed red pepper flakes (optional, for a touch of heat)
- 1 Tbsp miso paste (Korean soybean paste preferred for its savory notes)
- 1 Tbsp oligodang (corn syrup) or honey for subtle sweetness
- 1 Tbsp rice wine or cooking sake (to remove any gamey flavor)
- 1 knob butter (about 10g, for richness)
- Black pepper or crushed red pepper flakes (optional, for a touch of heat)
Cooking Instructions
Step 1
Prepare the wild chives: Carefully clean the wild chives, removing any dirt from the bulbous root and peeling away the thin outer layer. Rinse thoroughly under running water to ensure they are spotless. Chop the greens and stems into roughly 2-3 cm lengths.
Step 2
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the 100g of pasta and cook for about 7 minutes, or until al dente (firm to the bite). It’s best to undercook it slightly as it will finish cooking in the sauce. Reserve about 1 cup of the pasta water before draining.
Step 3
Make the sauce base: In a small bowl, combine 1 Tbsp of miso paste, 1 Tbsp of oligodang (or honey), and 1 Tbsp of rice wine. Whisk until smooth and well combined. This mixture forms the savory and slightly sweet flavor profile of the sauce.
Step 4
Sauté the aromatics and vegetables: Heat a skillet over medium-low heat with a little oil. Add the sliced or minced garlic and the cut bacon. Sauté until the bacon is golden brown and slightly crispy. Add the sliced shiitake mushrooms and cook for another couple of minutes until softened. Pour in about half a cup of the reserved pasta water and stir in the miso sauce mixture. Let it simmer gently for a minute, ensuring the sauce doesn’t stick to the pan.
Step 5
Combine and finish: Add the drained pasta, the knob of butter, and the prepared wild chives to the skillet. Increase the heat to medium-high and toss everything together quickly until the butter has melted, coating the pasta evenly, and the wild chives are just wilted and fragrant. Season with black pepper or add crushed red pepper flakes if desired for a hint of spice. Serve immediately, ensuring the delicate aroma of the wild chives is at its peak.
