Tuna & Chinese Cabbage Soup Pasta

Tuna & Chinese Cabbage Soup Pasta

Bouillon with ginger and ponzu come together to blend Japanese and Western flavors to make this soup. It's refreshing and the flavors from the soup ingredients is delicious.

Ingredients: 1 serving

80~100 g
Canned tuna
1 can (80 g)
Chinese cabbage
2 leaves
Shimeji mushrooms (optional)
1 handful
2 slices
Olive oil
1 tablespoon
200 ml
Soup stock cube
1 (4 g)
1 tablespoon
Salt, black pepper
to taste


1. Boil water to cook the spaghetti. Cut the cabbage in half vertically and then sideways into small pieces. Wash the shimeji mushrooms and discard the root ends. Julienne the ginger.
2. Start to boil the pasta (shorten the cooking time by 1 minute). Next, heat oil in a frying pan and then stir fry the ginger, cabbage, and shimeji mushrooms. Season with plenty of salt and pepper.
3. Cook the cabbage and mushrooms till the moisture evaporates. Add in the drained tuna and gently stir fry. Add in water and the soup stock cube and simmer for a while.
4. Next add in the pasta and ponzu to the stir fry and quickly bring to a boil. Season with salt and pepper and it's done.

Story Behind this Recipe

I made this because I thought that I could make pasta with Chinese cabbage.