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Before you jump to Mushroom Soup Pasta with Umeboshi and Butter recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
You already are aware that the body requires the heart to be healthy. Here’s something for you to think about: if your heart isn’t fit then the rest of you won’t be either. You already know that getting regular exercise and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, though, that there are several foods that can help your heart be healthy? Today, you will learn which foods are beneficial for your heart.
Fish is perhaps the heartiest food you can eat. You’re probably already aware of this because your health care provider has advised you to consume some fish at least two or three times each week. This is especially true for individuals with heart problems or who are worried that their hearts are unhealthy. Be aware that fish is loaded with Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try including fish in two meals each week.
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We hope you got insight from reading it, now let’s go back to mushroom soup pasta with umeboshi and butter recipe. To make mushroom soup pasta with umeboshi and butter you only need 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Mushroom Soup Pasta with Umeboshi and Butter:
- You need 100 grams Spaghetti
- Prepare 1 small pack Shimeji mushrooms
- Get 5 cm Japanese leek
- Provide 1/2 piece Butter
- Prepare 1 and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder
- Use 1/2 tsp ◯Mirin
- Use 3/4 tsp ◯Soy sauce
- Prepare 2 large ◯Umeboshi
- You need 1/2 clove ◯Grated garlic
Steps to make Mushroom Soup Pasta with Umeboshi and Butter:
- 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.
- 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.
- 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.
- 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.
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