This Creamy Miso Pasta with Tofu and Asparagus is the comfort food you need this spring! It’s wholesome and incredibly flavorful. The best plant-based dinner ready in 20 minutes or less.

A grey bowl containing Creamy Miso Pasta with Tofu and Asparagus.

When I feel a little burned out from everyday cooking, I often turn to Japanese-style pasta for dinner. They are quick, simple and so flavorful, just like this Creamy Miso Pasta With Tofu and Asparagus.

Here, I paired the pasta with gloriously green asparagus with Japanese flavors, giving the dish a unique flair. It is a lovely nod to the warmer days ahead while still offering ultimate comfort.

Why You’ll Love This Creamy Miso Pasta
There are a lot of great things you’ll love about this wholesome pasta:

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Utilizes pantry-friendly ingredients like pasta, miso, and tofu.
Fast and nutritious – The tofu provides satisfying plant-based protein and asparagus packs with nutrients and fiber. The whole meal comes together in 20 minutes.
Easily adaptable – Since it’s springtime, I love using asparagus to highlight the seasonal green in my recipes. You can always improvise and use other vegetables such as fresh peas, snap peas, edamame, fava beans, broccoli, zucchini, and so on. If you like, feel free to toss in 1-2 more vegetables for extra texture.
A grey bowl containing Creamy Miso Pasta with Tofu and Asparagus.

What Makes The Pasta Creamy?

It’s not heavy cream or regular milk, but soy milk! In Japanese cooking, you’ll find soy milk being used as the secret ingredient to lend sweetness and creaminess to dishes like vegetarian ramen broth, hot pot, and pasta. It’s plant-based and makes a tasty choice for vegetarian or vegan recipes.

Flavoring the soy milk with miso and soy sauce can really wake things up. The result is a pasta that is a little sweet, savory, and fresh-tasting, perfect for a springtime meal.

Turning Creamy Miso Sauce to “Soup Pasta”

We can also make a Japanese-style Soup Pasta (スープパスタ) with this recipe. The pasta is sitting on the soup, just about half to one inch deep, instead of being completely submerged in the soup.

The Soup Pasta variations include cream base, tomato base, Japanese-style dashi base, seafood stock base, vegetable broth base, and so on. Think of it as spaghetti served in a small amount of savory soup.

Soup Pasta is usually served with both spoon and fork. It’s such a wonderful world of both soup and pasta!

If you want to try the Soup Pasta version of this recipe, just double the soy milk mixture and pasta water (see recipe below).

A grey bowl containing Creamy Miso Pasta with Tofu and Asparagus.

7 Key Ingredients You’ll Need (and Sub)

Fried tofu – I recommend using this fried tofu because it sustains its shape (no crumble!) and has more flavor than plain firm tofu.
Asparagus – Be flexible and use any greens you have. Fresh peas, snap peas, edamame, fava beans, broccoli, and zucchini are wonderful.
Spaghetti – I recommend spaghetti, but you can use any shapes of pasta.
Soy milk – In Japanese-style pasta, you see many variations of Tonyu Cream Pasta (豆乳クリームパスタ). Use cow’s milk only for a white cream base sauce made with bechamel sauce.
Miso – Soy milk is mild, but adding miso boosts the flavors!
Soy sauce – A hint of soy sauce adds umami and it’s a must for most of the Japanese-style pasta.
Shichimi Togarashi – Give it a kick with a good sprinkling of Shichimi Togarashi (Japanese Seven Spice mix)!
Itadakimasu!
This Miso Pasta with Tofu and Asparagus is a minimalist recipe that I treasure on busy days. I hope you enjoy it too! And stay tuned for more spring-inspired recipes that will see you through the transition between seasons.

A grey bowl containing Creamy Miso Pasta with Tofu and Asparagus.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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5 from 4 votes

A grey bowl containing Creamy Miso Pasta with Tofu and Asparagus.
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CREAMY MISO PASTA WITH TOFU AND ASPARAGUS (VEGAN)
Prep Time 5 mins Cook Time 15 mins

This Creamy Miso Pasta with Tofu and Asparagus is the comfort food you need this spring! It’s wholesome and incredibly flavorful. The best plant-based dinner ready in 20 minutes or less.

Course: Main Course

Cuisine: Japanese
Keyword: asparagus, pasta, soy milk, tofu
Servings: 2
Author: Nami
INGREDIENTS
For Pasta

1 fried firm tofu (6.5 oz, 184 g)
4 oz asparagus (113 g)
1 Tbsp extra virgin olive oil
¼ tsp kosher/sea salt (use half for table salt)
freshly ground black pepper
For Cooking Spaghetti
1 ½ Tbsp kosher/sea salt (use half for table salt)
7 oz spaghetti (100 g)
Soy Milk Sauce
½ cup unsweetened soy milk (120 ml; double the amount if you want to make it soup pasta)
2 tsp miso (double the amount for soup pasta)
1 tsp soy sauce (double the amount for soup pasta)