Umami Dashi Pasta with with Eggplant and Bacon

The aroma of the grilled eggplant and bacon goes well with the broth rich in dashi flavor.

1 Serving

3.53 oz spaghetti
1 serving Umami Dashi and Sauce for Pasta (Soy Sauce Flavor)
2 cups water
1/2 eggplant
1.05 oz bacon

Directions

Cut eggplant and bacon into bite-size pieces.
Heat salad oil (not included in the quantity) in a deep pan, cook the eggplant and bacon and take them out. Add the torn packet of dashi and water into the same deep pan. Mix well, and bring to a boil.
Once boiling, add the spaghetti. Ensure it is fully submerged and cook for the time indicated on the package.
Add the special sauce and heat until it comes to a boil again, stirring constantly.
Place 4 with the sauce in a deep bowl and garnish with eggplant, bacon, and roasted seaweed.