Light Soup Pasta Made with Soup Stock Cubes

Light Soup Pasta Made with Soup Stock Cubes

This light soup pasta is simply flavored with soup stock cubes. Easy and delicious!

Ingredients: 2 servings

2 servings
Shimeji mushrooms
1 packet
2 slices
1 clove
Olive oil
1 tablespoon
★Soup stock cubes
600 ml
Krazy Salt (or salt)
as needed
Black pepper
to taste
Grated or shredded cheese
to taste
Finely chopped parsley
to taste


1. Boil the pasta as indicated on the package. Slice the garlic thinly, cut the root ends off the shimeji mushrooms and shred them apart.
2. Add olive oil to a heated frying pan and sauté the garlic until it's fragrant. Add the bacon and shimeji mushrooms, lightly stir-fry them, and add the ★ ingredients.
3. When the soup stock cubes dissolve, season with Krazy Salt and black pepper, and the soup is ready.
4. Transfer the cooked pasta to a plate, pour the soup from Step 3 over it, sprinkle with chopped parsley if you have any, and enjoy.

Story Behind this Recipe

I wanted to eat a light soup with lots of pasta in it.