Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mushroom soup pasta with umeboshi and butter. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Mushroom Soup Pasta with Umeboshi and Butter is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Mushroom Soup Pasta with Umeboshi and Butter is something that I’ve loved my whole life.
To begin with this recipe, we have to 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:
- Take 100 grams Spaghetti
- Take 1 small pack Shimeji mushrooms
- Get 5 cm Japanese leek
- Prepare 1/2 piece Butter
- Get 1 and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder
- Make ready 1/2 tsp ◯Mirin
- Get 3/4 tsp ◯Soy sauce
- Take 2 large ◯Umeboshi
- Get 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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