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
- Bring veggie stock to a boil in a saucepan.
- Add in your pasta and stir. Cook - stirring often - until most of the broth has evaporated and the pasta is al dente.
- Remove from heat.
- Add in your miso and butter and stir to melt and combine.
- Season generously with black pepper - tasting for seasoning.
- 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.
- Enjoy in a bowl topped with a little more black pepper.