Tuna & Chinese Cabbage Soup Pasta Recipe

Name: Tuna & Chinese Cabbage Soup Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Spaghetti; 1 can Canned tuna; 2 leaves Chinese cabbage; 1 handful Shimeji mushrooms (optional); 2 slice Ginger; 1 tbsp Olive oil; 200 ml Water; 1 Soup stock cube; 1 tbsp Ponzu; 1 Salt, black pepper

Servings: persons

1
Boil water to cook the spaghetti.
2
Cut the cabbage in half vertically and then sideways into small pieces.
3
Wash the shimeji mushrooms and discard the root ends.
4
Julienne the ginger.
5
Start to boil the pasta (shorten the cooking time by 1 minute).
6
Next, heat oil in a frying pan and then stir fry the ginger, cabbage, and shimeji mushrooms.
7
Season with plenty of salt and pepper.
8
Cook the cabbage and mushrooms till the moisture evaporates.
9
Add in the drained tuna and gently stir fry.
10
Add in water and the soup stock cube and simmer for a while.
11
Next add in the pasta and ponzu to the stir fry and quickly bring to a boil.
12
Season with salt and pepper and it's done.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 100 grams Spaghetti, 1 can Canned tuna, 2 leaves Chinese cabbage, 1 handful Shimeji mushrooms (optional), and more.

Yes, Tuna & Chinese Cabbage Soup Pasta falls under the Seafood 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.

Tuna & Chinese Cabbage Soup Pasta

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