Separate the shimeji mushrooms from one another, thinly slice the onion, then slice the bacon into 3-4 mm pieces.
Boil water, and add a little salt (not listed in ingredients above) to boil your pasta. Remove from water 1 minute before the time instructed on the packaging.
Heat up a pan and add the pat of butter while you're boiling the pasta. Sauté the bacon, shimeji and onion. Season with salt and pepper.
Once your pasta has finished cooking, strain in a colander. Pour soy milk into the pan with the vegetables.
Crush the soup stock cube with your fingers before sprinkling it in the sauce. Let the sauce simmer down to about 2/3-1/2 its original volume to concentrate the flavors. Season as desired.
Once the soy milk has simmered down, mix in the pasta quickly. Turn off the heat after 10-20 seconds. Plate and serve.
Your creamy pasta with mushrooms and soy milk is complete.
Story Behind this Recipe
My husband used to make this soy milk pasta for me when we were still dating.
I was surprised by how creamy you could make a dish like this, without using any cream or béchamel.
If you continue heating your pan for too long after combining the pasta with the sauce in Step 6, there's a chance that the pasta will absorb all the liquid from the soy milk. Remove the pan from the heat immediately after the pasta has been evenly coated with the sauce. The sauce should still have a loose consistency when you're plating the pasta.