New #1 Squid Pasta (Baby Rejected my🦑🤦‍♂️)

I made the ultimate Japanese Wafu pasta for my 1-year-old, Lily, using squid ink noodles and a custom Miso-Brie sauce. I layered garlic and shallots into every single stage—the marinated squid, the mushroom mix, and the leek sauce base—for maximum flavor. While she loved the noodles, the Kitchen Supervisor decided the sliced squid was not michelin and transfered the pile on my plate. More for me!!

Ingredients
Squid Ink Pasta
Fresh Squid
Dark Soy Sauce
Tsuyu
Mirin
Shimeji Mushrooms
Enoki Mushrooms
Shallots (lots)
Garlic (lots)
Leeks
White Miso Paste
Brie Cheese
Chicken Broth
Heavy Whipping Cream
Ikura (Salmon Roe) or nori seaweed

Quick Directions
Marinate sliced squid in dark soy and tsuyu then sear quickly in a hot pan with garlic and shallots. Sauté more garlic and shallots with Enoki and Shimeji mushrooms and a splash of mirin and tsuyu until tender. In a separate pan, sweat thin leeks with even more garlic and shallots, add chicken broth, and whisk in ground white miso, brie cheese(no skin), and heavy cream until velvety. Toss the boiled black pasta in the white sauce, plate it, and top with the mushroom mix, squid, and a generous spoon of ikura or sliced seaweed, cod roe, anything salty.

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Seo Titles
Wafu Pasta vs 1 Year Old (She Ate The Noodles)
Creamy Miso Brie & Squid Ink Pasta Recipe
Japanese Fusion Pasta with Enoki & Shimeji
The Ultimate Umami Pasta Sauce