Separated by continents but united in culinary philosophy, the sun-soaked Amalfi Coast and the serene landscapes of Japan share an unexpected bond. At the heart of both Italian and Japanese cuisines lies a profound respect for ingredients, a commitment to letting natural flavors take center stage with minimal interference.

Along the winding roads of Amalfi, chefs craft dishes that sing with the briny sweetness of just-caught seafood, the zesty brightness of local lemons, and the rich essence of sun-ripened tomatoes. Across the globe in Japan, a similar reverence unfolds in kitchens where the delicate flavor of fresh fish and the umami-rich notes of hand-harvested seaweed are treated with utmost care.

This shared ethos has given rise to a fascinating culinary fusion in Japan's evolving pasta scene. In Tokyo's sleek, minimalist eateries, Italian pasta techniques intertwine with Japanese ingredients and precision. Imagine twirling your fork around spaghetti laced with mentaiko (spicy cod roe), savoring a carbonara elevated by kurobuta pork, or experiencing a cacio e pepe transformed with a whisper of nori. These aren't mere mash-ups; they're thoughtful creations paying homage to both culinary traditions.

Japanese chefs, renowned for their meticulous approach, apply their exacting standards to pasta-making. The result? Noodles with impeccable texture and dishes that balance flavors with surgical precision. This union feels almost inevitable – after all, both cultures share a deep-seated love for noodles, be it ramen or rigatoni.

While we'll explore some of the classic dishes in future recipe posts, today we're going to look our take on a pasta with shrimp in pink sauce—except our sauce gets a protein boost with a secret ingredient: silken tofu. 

The silken tofu keeps it light and allows the seafood flavors to shine. 

The Truth About Soy Protein

Soy protein has often been unfairly maligned due to widespread misinformation. Concerns about soy's effects on hormones, particularly in men, have been largely overstated. Multiple studies have shown that soy consumption does not significantly impact testosterone levels or other reproductive hormones in men. This debunks one of the most persistent myths about soy. In fact, soy is one of the most nutritionally complete plant proteins available, boasting a robust amino acid profile that rivals animal sources. Its versatility and nutritional value make it a valuable option for both vegetarians and health-conscious omnivores. While some still claim soy disrupts hormones, scientific evidence suggests these effects are minimal in typical dietary amounts. As with many nutrition topics, moderation is key, but the fears surrounding soy protein are largely unsupported by current research, which instead points to potential health benefits, including reduced risk of certain cancers and improved heart health.

Sources: 

• https://www.soyconnection.com/nutrition-and-research/soy-myths-facts
• https://store.google.com/intl/en/ideas/articles/soy-for-men/
• https://nutritionsource.hsph.harvard.edu/soy/ 

Ingredients

• 2 servings KYUNU Rulebreaker Noods, Original Flavor
• 1/2 zucchini (optional)
• 1/2 a bunch of asparagus (4-8 stalks)
• 1 cup cherry tomatos, halved
• 1/2 box of Silken Tofu
• 1/4 cup jarred marinara sauce (we like Rao's)
• 2 shallots, minced
• 2-3 cloves garlic, minced
• 1/8 tsp chili flakes
• 1 tbsp olive oil
• 1/2 lbs medium sized shrimp (fresh or frozen), peeled and deveined
• 1/4 tsp Garlic Powder
• Fresh parsley to garnish
• Salt to taste
• Water

Equipment

• Large 4-8 quart pot
• High Powered Blender
• Large Skillet with Tall Sides
• Noodle Strainer or Collander

Cooking instructions

For the sauce

1. Slice the zucchini or asparagus into 1 inch pieces. If using Zuchini, sprinkle 1 tsp salt, mix thoroughly and set aside in a bowl for a few minutes while you prep the other ingredients.
2. Heat a skillet over medium-low heat and add the olive oil. Then add the garlic, shallots, and chili flakes and sauté until it is fragrant and the shallots are translucent. 
3. Drain the zuchinni if using and add to the pan. Add the asparagus to the pan. Saute 1 minute. 
4. Add the tomatoes and sauté 1 more minute. 
5. Add the marinara sauce and garlic powder. Mix well and sauté 1 minute.
6. Put the silken tofu into a blender and blitz until smooth (about 1 minute). Then pour the silken tofu into the pan and mix well. Then sauté 1 minute. 
7. Reduce the heat to low and add the shrimp to the pan. Cover and poach the shrimp in the sauce until cooked through (about 3 minutes, depending on the size of your shrimp). 

Note: for the shrimp, you can cheat and buy pre-cooked shrimp cocktail from Costco, and just warm it through. You will still get great flavor. 

For the pasta

1. Bring a 8-10 cups of water in a large pot to a rolling boil. Do not add salt, because the noodles already contain salt. 
2. Add 1 serving of frozen Rulebreaker Noods and cook for 1-2 minutes, or until there are no more frozen clumps.
3. Drain the noodles and put immediately into an ice bath. Stir and agitate to remove the excess starch. The noodles will still have quite a lot of starch on them, so don't worry about the sauce clinging to the noodles. 
4. Add up to 1/4 cup of the pasta water to the sauce if you want it thicker.
5. Transfer the noodles to the pan to briefly sauté and meld with the sauce. 
6. Use tongs to serve the noodles in a bowl and pile high. Then top with more of the sauce. 
7. Garnish with fresh parsley and serve. 

Rulebreaker Noods have so many different applications. This is one of my favorite quick and easy pasta recipes that is bursting with flavor. Don't knock the tofu trick until you try it, Noodle Nerds!