Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mushroom soup pasta with umeboshi and butter. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mushroom Soup Pasta with Umeboshi and Butter is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Mushroom Soup Pasta with Umeboshi and Butter is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook mushroom soup pasta with umeboshi and butter using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Soup Pasta with Umeboshi and Butter:
- Prepare 100 grams Spaghetti
- Make ready 1 small pack Shimeji mushrooms
- Get 5 cm Japanese leek
- Prepare 1/2 piece Butter
- Prepare 1 and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder
- Take 1/2 tsp ◯Mirin
- Prepare 3/4 tsp ◯Soy sauce
- Take 2 large ◯Umeboshi
- Prepare 1/2 clove ◯Grated garlic
Steps to make Mushroom Soup Pasta with Umeboshi and Butter:
- 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.
- 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.
- 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.
- 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.
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