Creamy Miso Pastina


  • 1 cup stelline pasta (other small pasta will do such as acini de Pepe)
  • 2 cup veggie stock
  • 4 tbsp unsalted butter
  • 2 1/2 tbsp CinSoy Miso
  •  Black pepper to taste
  • 1 egg yolk 
  1. Bring veggie stock to a boil in a saucepan. 
  2. Add in your pasta and stir. Cook - stirring often - until most of the broth has evaporated and the pasta is al dente. 
  3. Remove from heat.
  4. Add in your miso and butter and stir to melt and combine.
  5. Season generously with black pepper - tasting for seasoning.
  6. When the taste is to your liking, add in your egg yolk and stir well to create a creamy sauce - similar to a risotto like consistency. 
  7. Enjoy in a bowl topped with a little more black pepper. 

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