Pasta with Tofu, Natto, and Miso Cheese-Style Sauce

Pasta with Tofu, Natto, and Miso Cheese-Style Sauce

Letting the sauce sit overnight helps the flavors blend. This cheese-style sauce is also good for making gratin.

Ingredients: Serves 2-3

1 block
Natto (fermented soy beans)
2 packs
Shio-Koji (Recipe ID: 2214043)
2 tablespoons
Chopped green onion
3 tablespoons
1 tablespoon
Mushrooms and assorted vegetables
steamed; any amount you want
2 to 3 portions
Salt and pepper
to taste


1. 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.
2. 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.
3. 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.