Recipe of Perfect Mushroom Soup Pasta with Umeboshi and Butter

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The ingredients needed to make Mushroom Soup Pasta with Umeboshi and Butter:

1. Make ready 100 grams Spaghetti
2. Take 1 small pack Shimeji mushrooms
3. Get 5 cm Japanese leek
4. Get 1/2 piece Butter
5. Prepare 1 and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder
6. Take 1/2 tsp ◯Mirin
7. Prepare 3/4 tsp ◯Soy sauce
8. Make ready 2 large ◯Umeboshi
9. Prepare 1/2 clove ◯Grated garlic

Instructions to make Mushroom Soup Pasta with Umeboshi and Butter:

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.

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