Ready in 10 Minutes! Fall Mushroom Pasta Soup

Name: Ready in 10 Minutes! Fall Mushroom Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Thin pasta (I used one that requires 5 minutes of cooking time); 1 pack Bacon; 1 can Tuna (when substituting the bacon); 2 Shiitake mushrooms; 1 small pack Enoki mushrooms; 1/2 pack Shimeji mushrooms (brown clam shell mushrooms); 1 clove Garlic; 1 Red chili peppers; 10 ml White wine or sake; 300 ml Water; 1 Consomme cube; 1 dash Coarsely ground black pepper; 1 for garnish Parsley or green onions; 2 tbsp Olive oil

Servings: persons

200 grams Thin pasta (I used one that requires 5 minutes of cooking time)
1 pack Bacon
1 can Tuna (when substituting the bacon)
2 Shiitake mushrooms
1 small pack Enoki mushrooms
1/2 pack Shimeji mushrooms (brown clam shell mushrooms)
1 clove Garlic
1 Red chili peppers
10 ml White wine or sake
300 ml Water
1 Consomme cube
1 dash Coarsely ground black pepper
1 for garnish Parsley or green onions
2 tbsp Olive oil

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

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 grams Thin pasta (I used one that requires 5 minutes of cooking time), 1 pack Bacon, 1 can Tuna (when substituting the bacon), 2 Shiitake mushrooms, and more.

Yes, Ready in 10 Minutes! Fall Mushroom Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!