Mushroom Soup Pasta with Umeboshi and Butter

Step 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.

Step 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.

Step 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.

Step 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.