It has a salty umami depth.
| Editor's Note | | Miso takes this weeknight shrimp pasta to the next level. I've always been told that pasta cooking water should taste like the ocean. However, this recipe is the exception. Skip salting the water and lean on miso to add deep savory and salty flavor to the simple sauce. |
|
|
|
|
| | | Unsubscribe | | We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. | | This email was sent to newsletter@newslettercollector.com | | Was this email forwarded to you? Subscribe Here |
|
| |
|
|
|
|
|
:max_bytes(150000):strip_icc():format(webp)/Shrimp-Scampi-Vermicelli-with-Garlicky-Miso-Butter-FT-RECIPE0124-2b5c03b78b694d858fce439b20144dc1.jpg)
:max_bytes(150000):strip_icc():format(webp)/paige-grandjean-VT-7935f1a7e7c14a63976e61c20a7bd4e7.jpg)
:max_bytes(150000):strip_icc():format(webp)/miso-roasted-vegetable-soup-FT-RECIPE0220-ae2f0f092ee34c57a9002ec3bc9f2151.jpg)
:max_bytes(150000):strip_icc():format(webp)/miso-banana-bread-XL-RECIPE0716-92f1fe2e041a4c459d193687c13c8bc6.jpg)
:max_bytes(150000):strip_icc():format(webp)/White-Miso-Flatbread-Pizza-With-Roasted-Mushrooms-FT-RECIPE0923-dbedb12906a348cd83d35bfd643f6ed7.jpg)
