The spaghetti of the soup combine the pasta cooked directly in a salted and creamy soup with mushrooms and spinach. It has equal portions of pasta and soup, creating a single dish that is not only pasta or only soup. Although it is not a traditional Japanese cuisine, this western style creation has become popular in the Italian restaurants of Japan and appears as instantaneous meals in supermarkets across the country. This tasty melting dish shows how Japan loves to do their own ride on international foods. Each bite gives you the satisfactory flavor of the pasta plus the welcoming warmth of the soup – really the best of both worlds!
What are soup spaghetti and how is it eaten in Japan?
Spaghetti soup It is not just the pasta with a lot of sauce or a soup with noodles floating us, it is really in a category. This single dish has gained popularity throughout Japan since the 1980s, according to what was reported after an Italian restaurant in Tokyo has started serving it with great success. The trend really took off when a large Japanese food company published an instantaneous “spaghetti soup” sauce in 1985, introducing many Japanese families to this new way of enjoying the pasta.
Until the spaghetti of the soup arrived, “spaghetti” meant spaghetti of meat sauce for most of the Japanese of the time, but this product helped to establish the previously unknown concept of “eating spaghetti in soup” in Japan. For more than four decades since then, the spaghetti soup has remained a loved and easy meal to prepare in Japanese homes.
What makes a “correct” soup of spaghetti special is its consistency. The broth generally begins thin but of course it thickens slightly while the dry pasta kitchen directly in the liquid, releasing a little starch. For the best experience, spaghetti should remain pleasantly firmly al dente—Ing a satisfactory bite that counteracts magnificently with tasty soup.
The variety of soups used in the spaghetti della soup extends well beyond the creamy versions. From savory broths based on tomato to light and light consommé, the possibilities are infinite. There are different types of mix of instant spaghetti that you can buy in stores and you can even incorporate traditional Japanese dashi or international ethnic flavors to create unique variants.
However, our recipe is a good starting point, and therefore you can adjust the dish as you prefer. The spaghetti soup is very easy to prepare at home without the help of those mixtures, and its kitchen to a really simple pan does not make complicated steps at all. The spaghetti of the soup can become your daily dinner, who knows?
Other recipes such as spaghetti soup
Spaghetti in a delicate and creamy soup with spinach and mushrooms
- 1/2 pkg Shameji mushrooms
- 2 slices dried ham
- 1/2 TBSP oil
- 1/2 TBSP butter
- 2 cups waterfall
- 2 cups milk
- 6 Oz spaghetti
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 teaspoon miso paste
- 2 cups spinach for children
- Grated Parmesan (optional)
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Separate Shameji mushrooms into small pieces. Cut the ham into small pieces.
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Heat oil and butter in a pan over medium heat. Cook the mushrooms and ham for a couple of minutes. Add water and milk, bring to the boil, then add the dry spaghetti. Cover with a lid and cook over medium-low heat until al dente.
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Season the soup with salt and pepper. Dissolve the miso paste in the soup. Add the spinach and cook for a minute. Sprinkle with cheese above before serving if you wish.
