Light Soup Pasta Made with Soup Stock Cubes

Name: Light Soup Pasta Made with Soup Stock Cubes
Yield: 2 servings
Cuisine: American
Ingredients: 2 servings Pasta; 1 packet Shimeji mushrooms; 2 slice Bacon; 1 clove Garlic; 1 tbsp Olive oil; 2 ★Soup stock cubes; 600 ml ★Water; 1 Krazy Salt (or salt); 1 Black pepper; 1 Grated or shredded cheese; 1 Finely chopped parsley

cookpad.japan @cookpad_jp

I wanted to eat a light soup with lots of pasta in it.

You can garnish this with grated or shredded cheese to taste. Recipe by Hatto

I wanted to eat a light soup with lots of pasta in it.

You can garnish this with grated or shredded cheese to taste. Recipe by Hatto

cookpad.japan @cookpad_jp

I wanted to eat a light soup with lots of pasta in it.

You can garnish this with grated or shredded cheese to taste. Recipe by Hatto

I wanted to eat a light soup with lots of pasta in it.

You can garnish this with grated or shredded cheese to taste. Recipe by Hatto

Saved

Ingredients

2 servings

2servings Pasta
1packet Shimeji mushrooms
2 sliceBacon
1 cloveGarlic
1 tbspOlive oil
2★Soup stock cubes
600 ml★Water
1Krazy Salt (or salt)
1Black pepper
1Grated or shredded cheese
1Finely chopped parsley

Saved

Steps

1

Boil the pasta as indicated on the package. Slice the garlic thinly, cut the root ends off the shimeji mushrooms and shred them apart.
2

Add olive oil to a heated frying pan and sauté the garlic until it's fragrant. Add the bacon and shimeji mushrooms, lightly stir-fry them, and add the ★ ingredients.
3

When the soup stock cubes dissolve, season with Krazy Salt and black pepper, and the soup is ready.
4

Transfer the cooked pasta to a plate, pour the soup from Step 3 over it, sprinkle with chopped parsley if you have any, and enjoy.