Recipe by: Sachika Takao

Source: Family recipe

Serves: 4


  • 150 g Spaghetti or linguini pasta
  • 200 g skinless salmon filet
  • 2 +1 Tbsp Flour
  • 2 Tbsp olive oil
  • 3 tsp butter
  • 2 cloves garlic, chopped
  • 1 pack Shimeji mushrooms
  • 4-5 green asparagus
  • 400 ml milk
  • 2 Tbsp white miso
  • 1 tsp Dashi powder* (optional)
  • Salt, pepper
  • 4 slices cheese (such as mozzarella or cheddar), cut into pieces


  • Cut off the stems from the Shimeji mushrooms and separate them from each other.
  • Clean, peel and slice the asparagus.
  • Cut the salmon filet into 2cm cubes, and sprinkle with salt and pepper. Coat in the 2 Tbsp flour.
  • In a bowl, mix 1 Tbsp flour with the white miso paste and some milk (around 100 ml).
  • Heat a pan with water till it boils. Cook the pasta per instructions on the package.
  • Meanwhile, pan-fry the salmon in 2 Tbsp olive oil. Remove it from the pan and set aside.
  • In the same pan, add the butter, garlic, mushrooms and asparagus. Cook for 5 mins.
  • Add the salmon again.
  • Lower the heat, add the rest of the milk and the flour/milk mixture.
  • Gently mix the preparation with a wood spoon.
  • Add the cheese and the Dashi powder (if using). Gently cook until the sauce becomes thick.
  • Add more miso, salt, pepper if needed.
  • Once the pasta is cooked, toss it with the salmon sauce.

Download PDF here: Japanese Creamy Miso Salmon Pasta Sachika Takao