Japanese Salmon Mushroom Miso Cream Pasta

Melt the butter in the same pan over medium-low heat. Add the onion and cook until softened, then sprinkle in the remaining cake flour and stir for about 1 minute without browning it.

Add the mushrooms and cook briefly until they start to soften. Pour in the white wine or sake and stir, scraping up any flavorful bits from the bottom of the pan.

Lower the heat and gradually stir in the soy milk until smooth. Add the dashi granules and white miso, stirring until the miso dissolves.

Return the salmon to the pan and simmer gently until the sauce thickens and the salmon is cooked through. Avoid boiling hard, as soy milk can separate.

Add the cooked pasta and toss until evenly coated, loosening with a little reserved pasta water if needed. Taste and adjust with salt.

Serve hot, finished with freshly cracked black pepper and chopped parsley.