Seafood Tomato Pasta Soup

• 250 ml Tomato juice (unsalted)
• 150 ml Water
• 160 grams Pasta (I recommend long, thin types)
• 200 grams Seafood mix (frozen)
• 2 slice Thinly-sliced ham (or bacon)
• 1 clove Garlic
• 2 leaves Cabbage
• 1/4 Onion
• 1/2 bag Shimeji mushrooms
• 1/3 head Broccoli
• 1 tbsp Olive oil
• 1 Consomme cube
• 2 pinch Sugar
• 1 dash of each Thyme and oregano (dried)
• 1 Salt and pepper

1. Leave the frozen seafood mix in the refrigerator overnight or run under some cold water to thaw.
2. Thinly slice the onion and garlic.
3. Cut the cabbage and ham into 1 cm wide strips.
4. Remove the roots from the shimeji mushrooms and tear apart.
5. Slice the broccoli into clumps.
6. Add the olive oil and garlic into a saucepan and place on heat.
7. Once fragrant, also add in the onion, shimeji mushrooms, cabbage, and ham.
8. Then stir-fry quickly.
9. Put the seafood into the pan as well and once everything is coated in oil, add in the consomme, water, tomato juice and herbs.
10. Leave the mixture to simmer.
11. Boil some water in a separate pan and cook the pasta.
12. When the seafood has cooked through, add the broccoli.
13. Drain the boiled pasta in a colander and mix into the mixture from Step 5.
14. Please check the flavor and season with salt and pepper as necessary.
15. Transfer everything to a plate and it's ready to serve.

tomato juice, water, pasta, seafood mix, ham, clove garlic, cabbage, onion, mushrooms, broccoli, olive oil, sugar, thyme, salt

Taken from cookpad.com/us/recipes/156179-seafood-tomato-pasta-soup (may not work)