CookPal AI
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Oyster and Chrysanthemum White Miso Cream Pasta

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Pasta

    • 🍝 160g spaghetti

  • Seafood

    • 🦪 100g oysters (shucked, for cooking)

  • Vegetables

    • 1/2 bunch chrysanthemum greens
    • 🍄 1/2 pack shimeji mushrooms

  • Dairy

    • 🧈 10g salted butter
    • 🥛 200ml milk

  • Seasoning

    • 4 tbsp white miso
    • 💧 100ml water
    • 🧂 Pinch of salt and pepper
    • 1/2 tsp consomme powder

STEPS

1

Wash the oysters by changing the water 2–3 times, pat them dry, and coat with potato starch (not listed in ingredients).

2

Separate chrysanthemum greens into leaves and stems. Slice the stems diagonally and cut the leaves into bite-sized pieces.

3

Boil water in a pot, add salt (not listed in ingredients), and cook spaghetti for 1 minute less than the package instructions. Drain the water.

4

Heat half the butter in a frying pan, add oysters, and sauté over medium-low heat until plump. Remove from the pan.

5

Add the remaining butter and shimeji mushrooms to the pan. Sauté until softened, then add chrysanthemum stems and stir-fry together.

6

Add water, consomme powder, and bring to a boil. Dissolve white miso into the mixture, then add milk and simmer gently.

7

Return the oysters to the pan, add the spaghetti, and toss to coat. Add chrysanthemum leaves and cook briefly.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 20g
    Protein
  • 50g
    Carbs
  • 15g
    Fats

💡 Tips

Use fresh oysters for the best flavor.White miso adds a gentle sweetness; adjust the amount to taste.Serve immediately for the best texture and flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.