Soup Spaghetti
Spaghetti in a mild and creamy soup with spinach and mushrooms
Ingredients
- 1/2 pkg Shimeji mushrooms
- 2 slices ham
- 1/2 Tbsp oil
- 1/2 Tbsp butter
- 2 cups water
- 2 cups milk
- 6 oz spaghetti
- 1/2 tsp salt
- 1/8 tsp white pepper
- 2 tsp miso paste
- 2 cups baby spinach
- grated parmesan cheese (optional)
Instructions
- Pull apart Shimeji mushrooms into small pieces. Cut the ham into small pieces.
- Heat oil and butter in a frying pan over medium heat. Cook the mushrooms and ham for a couple of minutes. Add water and milk, bring to a boil, then add the dried spaghetti. Cover with a lid and cook over medium-low heat until al dente.
- Season the soup with salt and pepper. Dissolve the miso paste into the soup. Add the spinach and cook for a minute. Sprinkle cheese on top before serving if desired.