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.
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.
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.
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.
This fills you up, so you can reduce the amount of pasta to 80 g if you'd like. If you add too much ponzu, it will mask the flavor of the soup completely. Add in mushrooms if you'd like. The top photo is without shimeji mushrooms.