BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
30 min
- Separate the shimeji mushrooms into small clusters. Slice the mushrooms thinly. Cut the eringi mushrooms into 1-inch pieces. Cut the bacon into 0.5-inch wide strips. Finely chop the garlic.
- Heat olive oil and the chopped garlic from 1 in a frying pan. Once fragrant, add the remaining ingredients from 1 and sauté them together.
- Add the Kayanoya Original Vegetable Stock Powder (remove from the packets) and [A], and simmer. Mix in the boiled spaghetti and combine everything.
- Serve on a plate and sprinkle with Parmesan cheese or black pepper if desired.
