Spring Cabbage & Tuna Soy Milk Pasta

Spring Cabbage & Tuna Soy Milk Pasta

I don't really like spring or seasonal vegetables but I love spring cabbage. Combine the cabbage with plenty of tuna and soy milk to whip up this dish!

Ingredients: 1 serving

Spring cabbage
2 leaves
Broccoli (frozen)
3 florets
Canned tuna
1 can
100 g
Olive oil
1 1/2 tablespoons
1 teaspoon
a small amount
Soy milk
100 ml
Soy sauce
2/3 tablespoon
Soup stock granules
1 teaspoon
10 g


1. Start by boiling a large amount of water in a saucepan. Meanwhile, chop the onion and cut the cabbage into 2 cm pieces.
2. Drizzle 1 tablespoon olive oil into a frying pan and stir-fry the vegetables with some salt and pepper. When the onion has changed colour, add the contents of the tuna can.
3. Continue to stir-fry the ingredients. Add 1 teaspoon olive oil and 1 teaspoon salt into the boiling water and begin to cook the pasta.
4. While the pasta is boiling, pour the soy milk into the frying pan along with the soup stock, soy sauce and butter, then simmer.
5. After 7 minutes, drain the boiled pasta and add 1-2 tablespoons of pasta water into the frying pan. Adjust the amount of pasta water depending on the richness of the sauce.
6. Once the cabbage has wilted, stop the heat, mix in the pasta and serve.

Story Behind this Recipe

I used plenty of spring cabbage in this recipe combined with my usual soy milk & butter soy sauce pasta. The tuna adds lots of umami flavour too.