Mushroom Soup Pasta With Umeboshi And Butter Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orange Honey Chicken The Ultimate Baked Crab Cakes Eggnog Coffee Cake Muffins #1 Applesauce BBQ Chicken Creamy Shrimp au Gratin Made In One Frying Pan Orange Honey Chicken The Ultimate Baked Crab Cakes Eggnog Coffee Cake Muffins #1 Applesauce BBQ Chicken Creamy Shrimp au Gratin Made In One Frying Pan Spring Ginger Simmered in Honey Pound Cake Tofu Hamburgers Topped with Butter Soy Sauce and Vegetables Rich Sesame and Soy Milk Hot Pot Pork with Mushroom Soy Milk Sauce Tuna Soup Pasta Tomato and Basil Sauce Pasta Potato Gnocchi Tofu and Chicken Burger Japanese-style Mushroom Ankake Classic Japanese Okara Dish Fried Gnocchi Made with Mashed Potatoes Spring Ginger Simmered in Honey Pound Cake Tofu Hamburgers Topped with Butter Soy Sauce and Vegetables Rich Sesame and Soy Milk Hot Pot Pork with Mushroom Soy Milk Sauce Tuna Soup Pasta Tomato and Basil Sauce Pasta Potato Gnocchi Tofu and Chicken Burger Japanese-style Mushroom Ankake Classic Japanese Okara Dish Fried Gnocchi Made with Mashed Potatoes