Boil water in a large pot for the pasta.

Slice or mince the garlic. Cut the bacon into bite-sized pieces. If you are using tuna, lightly drain the oil.

Cut the shiitake mushrooms into slices. Cut the stems off the shimeji mushrooms, and separate into small pieces by hand. Cut the stems off the enoki mushrooms, and cut into half lengths.

Briefly wash the mushrooms.

Add the olive oil into a frying pan, and sauté the garlic over low heat until fragrant. Add the red chili peppers, and bacon (or tuna), and stir-fry.

When the bacon is cooked through, add the mushrooms, swirl in the white wine, and continue stir-frying.

When the Step 1 water starts to boil, add salt (excluded from the recipe), and cook the pasta.

Add the water to the Step 6 pan. Add the consommé cube, and simmer over high heat until it starts to boil.

Simmer over medium heat until the pasta is ready. Taste it and adjust the flavour with salt if you need

Transfer the pasta into a sieve, place in the Step 9 pan, and mix well. Taste it again, sprinkle with black pepper, and you're done.

Drizzle with soy sauce at the end when you are using tuna. It will add more flavour to the dish.

If you like to have plenty of soup, increase the amount of water by 250-300 ml per consommé cube.