Mushroom Soup Pasta with Umeboshi and Butter

• 100 grams Spaghetti
• 1 small pack Shimeji mushrooms
• 5 cm Japanese leek
• 1/2 piece Butter
• 1 and 1/2 teaspoons dissolved in 300 ml of water Chicken bouillon powder
• 1/2 tsp Mirin
• 3/4 tsp Soy sauce
• 2 large Umeboshi
• 1/2 clove Grated garlic

1. Boil the spaghetti in a generous amount of water with a lot of salt.
2. Break apart the shimeji and slice the leek into thin slices on the diagonal.
3. Remove the seeds from the umeboshi and chop up well.
4. Heat a frying pan and melt the butter.
5. Fry the leek over medium heat until fragrant.
6. Add the shimeji, and stir-fry well until wilted.
7. Add the chicken bouillon and bring it to the boil.
8. Add the ingredients marked , and let it simmer while mixing in the umeboshi with a wooden spatula.
9. Add the pasta (boiled on the firm side), and let it soak up the sauce.
10. It's done when everything has blended well.
11. Transfer to a serving plate, and top with shredded nori, sliced green onion and shiso leaves.

pack, butter, water, mirin, soy sauce, garlic

Taken from cookpad.com/us/recipes/154665-mushroom-soup-pasta-with-umeboshi-and-butter (may not work)