Recipe: Appetizing Mushroom Soup Pasta with Umeboshi and Butter

Mushroom Soup Pasta with Umeboshi and Butter.

You can have Mushroom Soup Pasta with Umeboshi and Butter using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mushroom Soup Pasta with Umeboshi and Butter

1. Prepare 100 grams of Spaghetti.
2. You need 1 small of pack Shimeji mushrooms.
3. You need 5 of cm Japanese leek.
4. Prepare 1/2 piece of Butter.
5. You need 1 of and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder.
6. It's 1/2 tsp of ◯Mirin.
7. Prepare 3/4 tsp of ◯Soy sauce.
8. It's 2 large of ◯Umeboshi.
9. Prepare 1/2 clove of ◯Grated garlic.

Mushroom Soup Pasta with Umeboshi and Butter step by step

1. Boil the spaghetti in a generous amount of water with a lot of salt. Break apart the shimeji and slice the leek into thin slices on the diagonal. Remove the seeds from the umeboshi and chop up well..
2. Heat a frying pan and melt the butter. Fry the leek over medium heat until fragrant. Add the shimeji, and stir-fry well until wilted..
3. Add the chicken bouillon and bring it to the boil. Add the ingredients marked ◯, and let it simmer while mixing in the umeboshi with a wooden spatula..
4. Add the pasta (boiled on the firm side), and let it soak up the sauce. It's done when everything has blended well. Transfer to a serving plate, and top with shredded nori, sliced green onion and shiso leaves..