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Melt butter in a pan over medium heat
Add sliced shallot and cook until soft
Add minced garlic and cook until fragrant, about 15 seconds
Add sliced cabbage and salt, stirring to combine
While cabbage cooks down, cook egg noodles according to package directions
Reserve ¼ cup of pasta water before straining noodles
Continue cooking cabbage until it has significantly reduced in size and begins to caramelize
Add cooked noodles to the pan with caramelized cabbage
Mix pasta water with white miso paste in a separate bowl
Add miso mixture directly to the pan with noodles and cabbage
Add cold butter pats and mix until everything is emulsified and glossy
Garnish with freshly ground black pepper and serve