Mushroom Soup Pasta with Umeboshi and Butter

1. 1

   Boil the spaghetti in a generous amount of water with a lot of salt.

2. 2

   Break apart the shimeji and slice the leek into thin slices on the diagonal.

3. 3

   Remove the seeds from the umeboshi and chop up well.

4. 4

   Heat a frying pan and melt the butter.

5. 5

   Fry the leek over medium heat until fragrant.

6. 6

   Add the shimeji, and stir-fry well until wilted.

7. 7

   Add the chicken bouillon and bring it to the boil.

8. 8

   Add the ingredients marked , and let it simmer while mixing in the umeboshi with a wooden spatula.

9. 9

   Add the pasta (boiled on the firm side), and let it soak up the sauce.

10. 10

    It's done when everything has blended well.

11. 11

    Transfer to a serving plate, and top with shredded nori, sliced green onion and shiso leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.