Mushroom Soup Pasta with Umeboshi and Butter

Mushroom Soup Pasta with Umeboshi and Butter

This pasta has everything - the richness of butter, the sourness of umeboshi and the umami of shimeji mushrooms.

Ingredients: 1 serving

100 g
Shimeji mushrooms
1 small pack
Japanese leek
5 cm
1/2 piece
Chicken bouillon powder
1 and 1/2 teaspoons dissolved in 300 ml of water
1/2 teaspoon
◯Soy sauce
1/2 - 3/4 teaspoon
2 large
◯Grated garlic
1/2 clove


1. Boil the spaghetti in a generous amount of water with a lot of salt. Break apart the shimeji and slice the leek into thin slices on the diagonal. Remove the seeds from the umeboshi and chop up well.
2. Heat a frying pan and melt the butter. Fry the leek over medium heat until fragrant. Add the shimeji, and stir-fry well until wilted.
3. Add the chicken bouillon and bring it to the boil. Add the ingredients marked ◯, and let it simmer while mixing in the umeboshi with a wooden spatula.
4. Add the pasta (boiled on the firm side), and let it soak up the sauce. It's done when everything has blended well. Transfer to a serving plate, and top with shredded nori, sliced green onion and shiso leaves.

Story Behind this Recipe

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.