Tuna & Chinese Cabbage Soup Pasta

Name: Tuna & Chinese Cabbage Soup Pasta
Yield: 1 serving
Cuisine: American
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

cookpad.japan @cookpad_jp

I made this because I thought that I could make pasta with Chinese cabbage.

This fills you up, so you can reduce the amount of pasta to 80 g if you'd like.
If you add too much ponzu, it will mask the flavor of the soup completely.
Add in mushrooms if you'd like. The top photo is without shimeji mushrooms. Recipe by Momokito

I made this because I thought that I could make pasta with Chinese cabbage.

cookpad.japan @cookpad_jp

I made this because I thought that I could make pasta with Chinese cabbage.

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Ingredients

1 serving

100 gramsSpaghetti
1 canCanned tuna
2leaves Chinese cabbage
1handful Shimeji mushrooms (optional)
2 sliceGinger
1 tbspOlive oil
200 mlWater
1Soup stock cube
1 tbspPonzu
1Salt, black pepper

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Steps

1

Boil water to cook the spaghetti. Cut the cabbage in half vertically and then sideways into small pieces. Wash the shimeji mushrooms and discard the root ends. Julienne the ginger.
2

Start to boil the pasta (shorten the cooking time by 1 minute). Next, heat oil in a frying pan and then stir fry the ginger, cabbage, and shimeji mushrooms. Season with plenty of salt and pepper.
3

Cook the cabbage and mushrooms till the moisture evaporates. Add in the drained tuna and gently stir fry. Add in water and the soup stock cube and simmer for a while.
4

Next add in the pasta and ponzu to the stir fry and quickly bring to a boil. Season with salt and pepper and it's done.