Seafood Tomato Pasta Soup

Seafood Tomato Pasta Soup

The seafood and vegetables lend this dish plenty of umami flavour This is a soup-type pasta with a tomato base.
Use frozen seafood mix to save time and effort.

Ingredients: 2 servings

Tomato juice (unsalted)
250 ml
150 ml
Pasta (I recommend long, thin types)
160 g
Seafood mix (frozen)
200 g
Thinly-sliced ham (or bacon)
2 slices
1 clove
2 leaves
Shimeji mushrooms
1/2 bag
1/3 head
Olive oil
1 tablespoon
Consommé cube
2 pinches
Thyme and oregano (dried)
a small amount of each
Salt and pepper
to taste


1. Leave the frozen seafood mix in the refrigerator overnight or run under some cold water to thaw.
2. Thinly slice the onion and garlic. Cut the cabbage and ham into 1 cm wide strips. Remove the roots from the shimeji mushrooms and tear apart. Slice the broccoli into clumps.
3. Add the olive oil and garlic into a saucepan and place on heat. Once fragrant, also add in the onion, shimeji mushrooms, cabbage, and ham. Then stir-fry quickly.
4. Put the seafood into the pan as well and once everything is coated in oil, add in the consommé, water, tomato juice and herbs. Leave the mixture to simmer. Boil some water in a separate pan and cook the pasta.
5. When the seafood has cooked through, add the broccoli.
6. Drain the boiled pasta in a colander and mix into the mixture from Step 5. Please check the flavor and season with salt and pepper as necessary.
7. Transfer everything to a plate and it's ready to serve.

Story Behind this Recipe

I wanted to use up the seafood mix that I had been storing in my freezer. It was quite a cold day so I made pasta in soup.