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1
Boil water in a large pot for the pasta.
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2
Slice or mince the garlic.
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3
Cut the bacon into bite-sized pieces.
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4
If you are using tuna, lightly drain the oil.
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5
Cut the shiitake mushrooms into slices.
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6
Cut the stems off the shimeji mushrooms, and separate into small pieces by hand.
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7
Cut the stems off the enoki mushrooms, and cut into half lengths.
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8
Briefly wash the mushrooms.
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9
Add the olive oil into a frying pan, and saute the garlic over low heat until fragrant.
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10
Add the red chili peppers, and bacon (or tuna), and stir-fry.
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11
When the bacon is cooked through, add the mushrooms, swirl in the white wine, and continue stir-frying.
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12
When the Step 1 water starts to boil, add salt (excluded from the recipe), and cook the pasta.
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13
Add the water to the Step 6 pan.
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14
Add the consomme cube, and simmer over high heat until it starts to boil.
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15
Simmer over medium heat until the pasta is ready.
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16
Taste it and adjust the flavour with salt if you need
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17
Transfer the pasta into a sieve, place in the Step 9 pan, and mix well.
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18
Taste it again, sprinkle with black pepper, and you're done.
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19
Drizzle with soy sauce at the end when you are using tuna.
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20
It will add more flavour to the dish.
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21
If you like to have plenty of soup, increase the amount of water by 250-300 ml per consomme cube.
