Miso Eggplant Spaghettini

Miso Eggplant Spaghettini recipe

The marriage of Italian pasta and Japanese flavours has it’s own name – wafu pasta. Directly translated, “wafu” simply means “Japanese-style”, and this subgenre of cuisine has been around since the 1980s! Wafu pasta reflects the Japanese approach to cooking, which emphasizes simplicity, freshness, and a balance of flavors. It’s also influenced by traditional Japanese dishes such as soba and udon noodles, which are staples of Japanese cuisine. 

Sometimes you’re not in the mood for a creamy white sauce, or bolognese, or maybe you’ve hit your pesto threshold for the week. This is a great recipe for a light, simple, warm pasta featuring tender eggplant, savoury miso and buttery spaghettini. Garnished with sliced green onion and furikake for an extra burst of flavour and texture, our Miso Eggplant Spaghettini makes a winning meal.


What you need



Pasta spoon 

Large pot



  • 12 oz (340g) spaghettini or thin spaghetti
  • 2 medium eggplants, cut into ½-inch (1.3 cm) cubes
  • 2 tbsp. vegetable oil
  • 3 tbsp. butter (vegan or otherwise)
  • 1 tsp. sesame oil
  • 3 tbsp. white miso paste
  • 2 tbsp. mirin
  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. sugar
  • 3 cloves garlic, minced
  • 2 tsp. grated fresh ginger
  • 4 green onions, thinly sliced
  • 1 tbsp. furikake seasoning


Step 1

Bring a large pot of salted water to a boil. Cook the spaghettini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 2

While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, for 8-10 minutes or until they are golden and tender. If the eggplant starts to stick to the skillet, add a bit more oil.

Step 3

In a small bowl, whisk together the sesame oil, miso paste, mirin, soy sauce, rice vinegar, sugar, garlic, and ginger until well combined.

Step 4

Reduce the heat to medium and pour the miso sauce over the cooked eggplant. Stir to coat the eggplant evenly, and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 5

Add the cooked spaghettini and butter to the skillet with the eggplant and miso sauce. Toss well to combine, adding a little of the reserved pasta water if necessary to loosen the sauce and help it coat the pasta evenly.

Step 6

Divide the miso eggplant spaghettini among four plates. Garnish each serving with a generous sprinkling of sliced green onions and furikake seasoning. Serve immediately.


  • Make it vegan: Ensure that the furikake seasoning does not contain bonito flakes or other fish-derived ingredients.
  • Make it gluten-free: For a gluten-free version, use gluten-free spaghettini or thin spaghetti, and substitute gluten-free soy sauce or tamari.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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