Part 2 of my continuing adventures with miso based pasta.
Porterhouse (split for two) with garlic scape, basil, chickpea miso, walnut pesto.
Having given up dairy for health reasons I am increasingly finding great results using miso to add the nutty and biting flavors of hard cheese and in sometimes even the flavors of a strong blue--while also creating something new. Much better (and less fishy) than nutritional yeast (nutch). Thanks Momofuku for the initial idea.