Mushroom Soy Sauce Pasta

I present to you this Mushroom Soy Sauce Pasta as a refined fusion dish that brings together comfort and bold, modern flavors.

This recipe reflects my approach to cooking—simple ingredients elevated through thoughtful balance and technique. Earthy mushrooms form the heart of the dish, providing depth and umami, while soy sauce introduces a savory richness that enhances every bite.

I designed this dish to bridge cuisines seamlessly, combining Italian fundamentals with Asian-inspired seasoning for a contemporary twist. Try out this Mushroom Soy Sauce Pasta as it is versatile, satisfying, and well-suited for both casual dining and professional presentation.

Ingredients

Pasta – The main base of the dish; provides structure, texture, and makes the meal filling.
Mushrooms – Add a meaty, umami flavor and a juicy texture that absorbs sauces well.
Honey – Balances heat and saltiness with mild sweetness; helps round off strong flavors.
Mixed Herbs (Rosemary, Basil, Thyme, Oregano) – Adds aroma and depth; give the dish an Italian-style herbal flavor.
Smoked Paprika Powder – Adds smoky warmth, mild heat, and enhances color.
Red Chilli Flakes – Provide spice and heat, adding a subtle kick.
Black Pepper – Adds sharp heat and enhances overall flavor complexity.
Soya Sauce – Contributes saltiness and umami; deepens savory notes.
Sriracha Chilli Sauce – Adds tangy heat, garlic flavor, and a slight sweetness.
Manchurian Sauce (Optional) – Gives an Indo-Chinese twist with bold, spicy, and tangy flavors.
Oregano (For Serving, Optional) – Used as a finishing touch to enhance aroma and freshness.

How To Make Mushroom Soy Sauce Pasta

First, cook the pasta. Boil pasta in plenty of salted water until al dente. Reserve about a cup of pasta water, then drain and set aside.

After that, Prepare the Soy Sauce.

In a small bowl, mix together:

Soy sauce – I got the cheap variant here. I would recommend you the naturally brewed version.
Honey
Sriracha chilli sauce
Manchurian sauce (optional) – We get this thing in India and that’s why I have added it.
Black pepper

Taste and adjust—add more honey if it’s too salty or more sriracha if you want heat.

After you are done with it, saute the mushrooms. Heat a pan on medium heat and add a little oil. Add sliced mushrooms and sauté until they release moisture and turn slightly golden.

On the same pan, add the soy sauce mixture to it. Let it cook for 2-3 minutes.

Sprinkle in the mixed herbs (rosemary, basil, thyme, oregano) and cook for 30–40 seconds until fragrant.

Note: I got that readymade Mixed Herbs from Keya, a brand available in India. The concentration of herbs here are Rosemary (30%), Thyme (30%), Oregano (20%) and Basil (20%). You can make it yourself if you want to.