Step 1

Cook the pasta: In a large pot, boil water and salt. Add spaghetti and cook according to package instructions. I recommend cooking it 1 minute less than recommended since it will cook longer once in the pan.

Step 2

While the pasta is cooking, thinly slice the garlic and shiso. If you have any other ingredients you want to add (cabbage, mushrooms, etc.), prep them now.

Step 3

When the pasta is done cooking, remove the spaghetti but reserve some pasta water (about 1/4 cup).

Step 4

In a large pan, heat olive oil over medium heat. Before the oil gets too hot, add in the garlic. When the garlic starts to sizzle, you can add in any other ingredients here (cabbage, mushrooms, etc).

Step 5

When the garlic starts to sizzle, add in the butter and miso and mix well. Add in some pasta water if it needs to be thinned out and then add a splash of soy sauce.

Step 6

Add the spaghetti to pan with the sauce. Toss well.

Step 7

Season with pepper to taste (and add salt or more soy sauce if needed).

Step 8

Plate pasta, top with the cut shiso, and serve immediately.