Mushroom Soup Pasta with Umeboshi and Butter

Name: Mushroom Soup Pasta with Umeboshi and Butter
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Spaghetti; 1 small pack Shimeji mushrooms; 5 cm Japanese leek; 1/2 piece Butter; 1 and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder; 1/2 tsp ◯Mirin; 3/4 tsp ◯Soy sauce; 2 large ◯Umeboshi; 1/2 clove ◯Grated garlic

cookpad.japan @cookpad_jp

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.

Adjust the amount of bouillon and soy sauce depending on the salt content of the umeboshi. I use low-salt umeboshi. If you are using umeboshi flavoured with honey, use sake instead of mirin. Recipe by Kuccharu

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.

cookpad.japan @cookpad_jp

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.

Saved

Ingredients

1 serving

100 gramsSpaghetti
1 smallpack Shimeji mushrooms
5cm Japanese leek
1/2 pieceButter
1and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder
1/2 tsp◯Mirin
3/4 tsp◯Soy sauce
2 large◯Umeboshi
1/2 clove◯Grated garlic

Saved

Steps

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.