Vegetarian Miso-Carbonara

Udon Noodles in Miso Sauce with Veggies

Miso-Carbonara

We live in a world full of contrasts. Meat or vegan? Butter or olive oil? Pizza or sushi? But fusion cuisine reminds us that it doesn’t always have to be either-or—sometimes the magic lies right in between.

That’s exactly what we’re celebrating today with this vegetarian-style carbonara that brings together a bit of Italy, a bit of Japan, and a whole lot of umami. Instead of bacon, there’s roasted veg; instead of spaghetti, silky-soft udon noodles glide through the sauce; and the secret ingredient—a touch of miso—adds the perfect depth of flavor.

With every bite, the gentle sweetness of roasted vegetables, the creamy sauce, and the salty-savory miso come together in a taste experience that lands somewhere between Rome and Tokyo. Classic? Not really. Delicious? Absolutely.

So next time you're craving carbonara—why not try the fusion version? White or black, meat or vegan—sometimes the best answer is simply: both!

Ever tried miso with a carbonara twist?

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Ingredients:

• 200 g udon noodles

• 200 g vegetables of your choice (here: pak choi & asparagus)

• 2 egg yolks

• 40 g Parmesan or Pecorino

• 1 tbsp light miso paste

• 1 tsp soy sauce

• 1 tsp butter + 1 tsp neutral oil

• 1 garlic clove

• Freshly ground black pepper

• Optional: boiled egg, chili flakes, or dukkah

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• Servings: 2 Servings

• Effort: Low Unbelievable – just 15 minutes! A nourishing, creamy dish on your plate in record time.

• Nutritional Value: Strong This carbonara is not just quick & tasty—it’s also nutrient-rich, gut-friendly, and satisfying without being heavy. A healthy alternative to the classic carbonara—without compromising on flavor!

• Michaela's Opinion: I love thinking beyond classic recipes. Carbonara with udon & miso? Exactly my kind of twist!

Instructions:

1. Cook the udon noodles in salted water according to the package instructions. Reserve a cup of pasta water for that perfect sauce texture.

2. Prepare the vegetables:

   • Sauté the asparagus in a pan with oil and butter.

   • Slice the pak choi.

   • Add garlic to the pan with the asparagus, then remove everything once roasted.

   • Lightly sauté the pak choi in the same pan.

3. In a bowl, whisk the egg yolks, grated cheese, miso paste, a dash of pepper, and soy sauce. Gradually stir in 2 tbsp of warm pasta water to create a creamy sauce.

4. Add the drained udon noodles back into the pan with the veggies.Take the pan off the heat (so the egg doesn’t scramble!) and stir in the miso carbonara sauce—creamy, not clumpy.

5. Top with extra Parmesan and black pepper.Optional: finish with a boiled egg, toasted sesame seeds, or chopped nuts—and enjoy immediately.

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• Michaela's Tip: For the perfect creaminess, only stir in the sauce once the pan is off the heat—otherwise the egg will curdle.