Japanese-Style Mushroom Soup Pasta in 10 Minutes

Japanese-Style Mushroom Soup Pasta in 10 Minutes

Adding the shredded shiso leaves makes the dish taste refreshing and much more delicious.

Ingredients: 2 servings

2 servings
Olive oil (for stir-frying)
1 tablespoon
Garlic (finely chopped)
1 clove
●Shiitake mushrooms
●Shimeji mushrooms
1 packet
●Wiener sausages (bacon is ok as well)
about 8
400 ml
○Consommé soup stock cubes
○Soy sauce
1 1/2 - 2 tablespoons
○Cooking sake
1 tablespoon
Shredded nori seaweed
as needed
Shiso leaves (shredded)
4 leaves
Sesame oil
as needed


1. Boil the pasta. Boil for 1 minute less than instructed on the package! In the mean time, start making the soup. Cut the ● ingredients in preparation.
2. Heat a frying pan over high heat. Add the olive oil, and sauté the garlic. When fragrant, add the ● ingredients, and continue stir-frying.
3. When they become soft and wilted, add the ○ ingredients, and bring to a boil. When they are cooked through, add the boiled pasta, and bring to a simmer.
4. Serve on a plate, top with shredded nori seaweed and shiso leaves, and you're done! It's also delicious to add a drizzle sesame oil if you'd like.

Story Behind this Recipe

Whenever I feel like eating Japanese-style pasta, I cook this pasta.