Break up the natto and put it into a container with the tofu and shio-koji and mix well. Refrigerate overnight. The flavorings that come with the natto will not be used.
Add the mixture from step 1, the chopped green onions, and the miso to a food processor and mix. If it's not salty enough, add more miso. Heat to warm it up.
Add the steamed vegetables and mushrooms and toss. Then combine with the boiled pasta. Taste and season with salt and pepper. All done.
Story Behind this Recipe
I wanted to make a rich sauce that's healthy and low in calories.
It's also delicious if you add a can of tuna. I didn't use any animal products in this recipe since a vegan friend helped me with it, but it's very rich so I think it would go well with meat. It's also good to use in gratin instead of the cheese.