Cabbage & Sausage Pasta Soup

• 100 grams Pasta
• 3 leaves Cabbage
• 2 Wiener sausages
• 1/4 Onion
• 5 cm White part of a Japanese leek
• 1 Mizuna greens
• 350 ml Water
• 1 Soup stock cube
• 1 1/2 tbsp Soy sauce
• 1 1/2 tbsp Sake
• 1 Vegetable oil or olive oil
• 1 pinch Coarsely ground black pepper

1. Boil plenty of water in a saucepan, sprinkle in some salt (not listed in the ingredients), and begin to boil the pasta.
2. Please boil the pasta for 1 minute less than instructed to do so on the packet.
3. Slice each vegetable into bite-sized chunks.
4. I always cut the cabbage into chunks, slice the onion, and cut the wiener sausage and Japanese leek diagonally.
5. Oil a frying pan and begin to stir-fry all of the vegetables (except for the mizuna greens) and the sausages.
6. When the vegetables and sausages are cooked through, add the ingredients and leave the mixture to simmer on a medium heat.
7. Place the cooked pasta into the frying pan as well.
8. Give the mixture a taste and adjust it as need.
9. Allow the mixture to cook for a further 1-2 minutes and it's ready.
10. Serve the pasta on a plate and top with mizuna greens and a sprinkling of black pepper to finish.

pasta, cabbage, sausages, onion, mizuna, water, cube, soy sauce, sake, vegetable oil, ground black pepper

Taken from cookpad.com/us/recipes/154619-cabbage-sausage-pasta-soup (may not work)