Shimeji Mushroom Soup Spaghetti

Taste: Salty and savory; Cooking Method: Stir-fry; Time: Half an hour; Difficulty: Easy.

Steps to Make Shimeji Mushroom Soup Spaghetti

Prepare all the necessary ingredients.

Boil the spaghetti in a pot of water for 15 minutes until fully cooked.

In a separate non-stick pan, sauté garlic and cherry tomato slices in a small amount of oil.

Add sliced meatballs and stir-fry until fragrant.

Add shimeji mushrooms and stir-fry until evenly cooked.

Add a bowl of water and one packet of concentrated soup base. Bring to a boil and simmer until the soup thickens.

Once the soup is thickened, add the cooked spaghetti directly into the pan and mix well.

Season with chopped cilantro and black pepper to taste.