Tear the cabbage into bite-sized pieces. Trim the root of the shimeji mushrooms and separate them by hand.

Heat salted butter in a frying pan. Once melted, add the pork and stir-fry over medium heat until the pork changes color.

Add the cabbage to the pan and stir-fry until softened. Then add the shimeji mushrooms and sauté briefly.

Pour water into the pan and bring to a boil. Add consomme and mix well. Break the spaghetti in half and add to the pan. Cover and cook according to the package instructions, stirring occasionally.