Parmesan Umami Noodles

5 stars
(1 ratings)
Parmesan Umami Noodles

Hi all! Supper Club editor Jenni here, filling in for Sam as she’s on vacation with her family this week.

Nearing the end of the year, I’m savoring the last of the holiday lights and sentiment (while still looking forward to my kids returning to school, because, ahem, the volume in my house cannot continue!) I also get a little nostalgic, and think back to New Year’s celebrations. Growing up I would celebrate Oshogatsu, or Japanese New Year, with my dad’s siblings and cousins and second cousins and second cousins once-removed — it was a full house with football on TV and we’d all eat a ton of sushi, sashimi, and mochi. Since I’m 4th generation and half-Japanese, some foods I would eat not knowing exactly what they were, just that my auntie handed me a plate and told me to eat “for good luck!”

Soba noodles always were a staple, and it was only as an adult I discovered that traditionally you eat these on New Year’s Eve to cross over into the new year. The length of the noodles represents longevity, or wishes for a long life — a common belief across many Asian cultures. This year, I’m breaking with tradition a bit and making Parmesan Umami Noodles with my family for our New Year’s Eve celebration. The zip of the miso paste combined with the mushrooms reminds me of some Japanese flavors, but the addition of the cheese makes these noodles so savory and slurpable (even my mushroom-hating son eats two bowls, so that’s saying something.) I recommend making a double batch, and then having the leftovers while sprawled on the couch watching the Rose Parade :)

This pasta dish is quick to get on the table, but still has next-level flavor because of two umami-rich ingredients.

  • Active Kitchen Time: 20-30 minutes
  • Yield: 4 servings


  • 2 tsp kosher salt
  • 8 oz white button mushrooms
  • 2 Tbsp white miso (can be found in refrigerated section or international aisle of most grocery stores)
  • ½ lb dried spaghetti
  • 3 Tbsp butter
  • ½ cup grated Parmesan cheese

Supper Smarts:

  • Flavor Town: Double the mushrooms for an extra boost of umami!

  • Leftover Love: Leftover miso can last a year in the fridge! Try this flavorful ingredient in salad dressing, miso soup, or as a seasoning for roasted veggies

  • Super Swaps: Dislike mushrooms? Try peas, zucchini, green beans, asparagus, or broccoli.

  • Serving Suggestions: Complete the meal! Serve with a salad or pump up the protein by adding chicken or sausage to the noodles.

  • Speed It Up: Buy pre-sliced mushrooms instead of chopping your own.


Add 2 tsp kosher salt to a large pot of water. Bring to boil over high heat.
Add ½ lb dried spaghetti and set timer for 8 minutes.
At 8 min, ladle ¾ cup pasta water into measuring cup. Continue to cook pasta according to package directions until al dente, 1-4 min.
Drain pasta in colander. Set aside.
Add 2 Tbsp white miso paste to reserved pasta water. Whisk until dissolved. Set aside.
Thinly slice 8 oz white button mushrooms into ¼-inch thick slices.
Heat skillet over medium heat.
Add 3 Tbsp butter to skillet. Heat until melted.
Add mushrooms. Cook, stirring occasionally, until tender, 7-9 minutes.
Add spaghetti and reserved pasta water mixture to mushrooms.
Cook 1 minute, using tongs to toss.
Turn off heat. Gradually add ½ cup grated Parmesan cheese, tossing vigorously with tongs until creamy. TASTE & SHARE!

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Jaspreet January 4, 2024 @ 07:54 AM
Yummy and relatively easy to make. For the adults, we added some hot sauce to our bowls.