• Miwa



<Yield> 1 serving

<Prep time> 5 mins

<Cook time> 15 mins


pasta 130g

leek, thinly sliced, 1 ½ cup

shiitake mushroom 4 pieces

1 canned tuna (80g)

salt ¼ tsp

olive oil 1 tbsp


nori seaweed paste 2 tbsp

soy milk 1 cup

soy sauce ½ tsp(optional)


broccoli sprout

chopped spring onion


1; Thinly slice shiitake mushrooms and leeks. Start cooking the pasta. Stop cooking when it's al dente.

2; Heat olive oil in the pan over high heat. Add leeks and mushrooms with ¼ tsp of salt. Cook it until the leeks are soften. Lower the heat to medium , then add canned tuna, nori seaweed paste and soy milk.

3; Add cooked pasta to the pan and continue to cook until the sauce is thickened to your liking. Adjust the taste with salt or soy sauce if it’s needed. Transfer to the plate and garnish some broccoli sprout and black pepper.

<Miwa’s tips> ※Watch more on YouTube!

1; You can use any vegetables you want. broccoli, onion, asparagus, bell pepper.

2; nori seaweed paste is already very savory, but feel free to add salt and soy sauce if you taste something is missing.

<Storage time>

Keep it in an air-tight container in the fridge for 4 days.

☆彡Find beautiful Japanese table wear I use in the video!

2021/11/ 06 MIWA