Butter Miso Noodles with Kasuobushi Salt

Pasta Ingredients:

• 2 portions of dried noodles

• 1 tbsp aka (red) miso

• 1 large handful Chinese (garlic) chives, cut into battens

• 1.5 tbsp ginger, micro planed

• 1 tbsp soy sauce

• 5 tbsp unsalted butter

• 1 katsuobushi salt (to taste)

• Salt (to taste)

Katsuobushi Salt Ingredients:

• 50 grams bonito flakes

• 50 grams finishing salt (fleur de sel, maldon, etc)

Steps:

• To make katsuobushi salt, toast a bunch of bonito flakes and blend together with a finishing salt at a 1:1 ratio. Keep in an airtight container for a long while.

• Boil a lightly salted pot of water and add in noodles for about 3-4 minutes or until fully cooked.

• Melt 3 tbsp of butter in a pan over medium heat. Stir in miso and add in Chinese chives when melted. Salt and cook for 1 minute, stirring frequently. Stir in ginger.

• Strain noodles and add them to the pan along with remaining butter, soy sauce and katsuobushi salt, starting with about a tsp and adding more to taste.

• Plate and finish with another sprinkle of katsuobushi salt.