Japanese Chili Miso Pasta Bites (Print Version)

Spicy miso-glazed baked pasta bites, topped with sesame and green onions for bold flavor fusion.

# Components:

→ Pasta

01 - 7 oz short pasta such as rigatoni, penne, or fusilli

→ Spicy Miso Glaze

02 - 2 tablespoons white miso paste
03 - 1 tablespoon soy sauce
04 - 1 tablespoon chili crisp or chili oil
05 - 1 tablespoon honey or maple syrup
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 clove garlic, finely grated
09 - 1 teaspoon fresh ginger, finely grated

→ Garnish

10 - 2 tablespoons chopped green onions
11 - 1 tablespoon toasted sesame seeds
12 - 1 teaspoon nori flakes (optional)

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Cook pasta in a large pot of boiling salted water until just al dente. Drain and allow to cool slightly.
03 - Whisk together white miso paste, soy sauce, chili crisp, honey or maple syrup, rice vinegar, toasted sesame oil, garlic, and ginger in a mixing bowl until smooth.
04 - Add drained pasta to the glaze and toss thoroughly to evenly coat.
05 - Spread coated pasta evenly on the prepared baking sheet. Bake for 20–25 minutes, stirring halfway through, until golden and crisp.
06 - Remove pasta from oven while still warm and sprinkle with chopped green onions, toasted sesame seeds, and nori flakes if desired. Serve immediately as a snack or appetizer.

# Expert Advice:

01 -
  • Bold umami flavor from miso and chili glaze
  • Crunchy texture makes these bites irresistible for snacking
02 -
  • Contains soy, wheat, and sesame—use alternatives and check labels for allergens
  • This snack is vegetarian and can be made gluten-free with appropriate pasta and tamari
03 -
  • Bake a few minutes longer for a crunchier texture—watch closely to prevent burning
  • Sprinkle with shichimi togarashi for more heat and flavor variation
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