Easy Japanese-style Mushroom Spaghetti

Easy Japanese-style Mushroom Spaghetti

I love spaghetti with mushrooms! I used kombu tea to give it a light Japanese flavor.

Ingredients: 3 servings

300 g
Mushrooms (whatever you have)
about 150 g
Kombu tea
1 tablespoon
Soy sauce
2 teaspoons
1 tablespoon
Olive oil
1 1/2 tablespoons and 1 tablespoon, measured separately
Shredded nori seaweed
to taste


1. Boil the spaghetti in plenty of salted water for 1 minute less than the cooking time noted on the packet.
2. While the spaghetti is cooking, slice the mushrooms and thinly slice the onion. Saute both in a frying pan with 1 1/2 tablespoons of olive oil.
3. When it's cooked through, flavor with soy sauce and turn off the heat.
4. Add the cooked spaghetti into the frying pan and toss with tongs. Work quickly and don't worry about draining the water.
5. Add another tablespoon of olive oil to the spaghetti, and sprinkle in the kombu tea powder. Shake the frying pan to mix everything together.
6. Taste and add salt and pepper if needed. Transfer to serving plates, top with shredded nori seaweed, and enjoy!
7. Just toss the spaghetti into the pan. If you cook it, it'll dry out.

Story Behind this Recipe

This was my lunch on a day I didn't have much ingredients in the house.