Why Miso Butter Pasta Is The Best Party Dish

This Miso Butter Pasta is one of those recipes that you can make without thinking too much but still delivering on the flavors of a dish truly made with love. It truly tastes special because of the miso and butter combination. The heat from the pasta melts this compound butter into a sweet and salty sauce that clings to the noodles like every standard pasta dish should! I personally love to add some more spice with chili oil and add even more umami with parmesan, but honestly either with the garnishes or without, it tastes amazing every time!

A fork lifts a twirl of creamy miso butter pasta topped with chili crisp, scallions, and a sprinkle of cheese, showcasing the silky sauce coating.

The Trick Is in the Compound Butter

A lot of pasta dishes use an extra pan to cook the sauce before you add the pasta, however, the trick is to create a compound butter in a mixing bowl with your miso paste, butter, soy sauce, sugar, and vinegar before the pasta is done cooking. Additionally, like in a carbonara, you do not rinse your pasta after draining, and the second your hot pasta is placed in the mixing bowl, the butter melts, the miso blends in the sauce, and everything comes together. It creates one of those dishes that your friends ask you about when they eat it. I’m not even joking! I’ve had friends literally text me afterwards asking for the recipe!!!

Ingredients You’ll Need To Make Miso Butter Pasta

Noodles & Compound Butter

6 oz pasta of your choice
2 tbsp room‑temperature butter
1 tbsp white or yellow miso paste
1 tsp soy sauce
1 tsp rice vinegar
½ tsp sugar

Optional Garnishes

Chili crunch
Black pepper
Parmesan
Scallions

How to Make Miso Butter Pasta

In a bowl, mix together the butter, miso paste, soy sauce, rice vinegar, and sugar. Don’t worry if it’s a little chunky. It’ll smooth out once the pasta is added.

Soy sauce and rice vinegar are poured into a bowl with butter and miso paste, creating the rich umami base for the pasta sauce.

Boil your pasta one minute before al dente according to package instructions, then drain, but do NOT rinse them.

Spaghetti cooking in a pot of salted boiling water, stirred with tongs to ensure even cooking before reaching al dente texture.

Toss the hot noodles directly into the miso butter bowl. Stir until every strand is glossy and fully coated.

Perfectly tossed noodles glistening with creamy miso butter sauce, ready to be plated for serving.

Plate and optionally garnish with chili oil, parmesan, scallions, and black pepper.

A hand sprinkles chopped scallions and chili flakes over a bowl of miso butter pasta, finishing it with fresh toppings.

Tips & Variations

Any Noodles Work!

I personally like to use spaghetti, but any noodle works. I’ve used instant ramen and udon, and they all work super well!

Add Protein:

If you’d like to add some more protein, I highly recommend using boiled shrimp or shredded poached chicken. They are plain enough to soak in the flavors but still have great flavors on their own.

Prep Ahead:

If you’re making this for a dinner party like I do, scale the compound butter and store it in the fridge before boiling your pasta the day of.

Frequently Asked Questions

What kind of miso works best?

White (shiro) or yellow (shinshu) miso are the most balanced miso pastes for this dish because they are mild, a little sweet, and still have that umami flavor.

Can I make it dairy‑free?

Yes. Swap the butter for vegan butter or neutral oil. It won’t be quite as silky, but the flavor will still be there! I’ve actually made a vegan version for my sister plenty of times, and she loves it!

Do I need to cook the sauce?

Nope! The heat from the noodles does all the work. That’s what makes it so fast and foolproof.

Can I make this ahead?

The sauce is best fresh, but you can prep the compound butter in advance and keep it chilled for up to five days. Once you’re ready to make the pasta, just boil your pasta the day of and watch the magic happen.