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Mizuna and Shimeji Soup Pasta

Custo $10, economizar $8

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Pasta

    • 🍝 200g spaghetti

  • Protein

    • 🥓 4 slices bacon

  • Vegetables

    • 🍄 100g shimeji mushrooms
    • 100g mizuna

  • Oil

    • 2 tsp salad oil

  • Seasonings

    • 💧 400ml water
    • 🧂 1/3 tsp salt
    • 1/2 tsp soy sauce
    • 1 tsp consomme
    • Pinch of pepper

PASSOS

1

Trim the root of shimeji mushrooms and separate into small clusters. Cut mizuna into 3cm pieces after removing the root.

2

Cut bacon into 1cm wide strips.

3

Boil water in a pot, add salt (not listed in ingredients) and spaghetti. Cook for 1 minute less than the package instructions, then drain.

4

Heat salad oil in a frying pan over medium heat, add bacon and sauté for 1–2 minutes.

5

Add shimeji mushrooms and stir until coated with oil.

6

Add water, salt, soy sauce, consomme, and pepper to the pan. Mix and bring to a boil.

7

Add mizuna and cooked spaghetti to the pan. Simmer for 30 seconds to warm through.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 18g
    Proteína
  • 60g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh mizuna for the best texture and flavor.You can substitute shimeji mushrooms with other types of mushrooms like button or oyster mushrooms.For a richer flavor, add a splash of cream or grated Parmesan cheese.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.