pack shimeji mushrooms

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

Mushroom Soup Pasta with Umeboshi and Butter

Spaghetti

pack Shimeji mushrooms

cm Japanese leek

Butter

tsp ◯Mirin

tsp ◯Soy sauce

◯Umeboshi

◯Grated garlic

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.

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.

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.

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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