Tuna & Chinese Cabbage Soup Pasta

• 100 grams Spaghetti
• 1 can Canned tuna
• 2 leaves Chinese cabbage
• 1 handful Shimeji mushrooms (optional)
• 2 slice Ginger
• 1 tbsp Olive oil
• 200 ml Water
• 1 Soup stock cube
• 1 tbsp Ponzu
• 1 Salt, black pepper

1. Boil water to cook the spaghetti.
2. Cut the cabbage in half vertically and then sideways into small pieces.
3. Wash the shimeji mushrooms and discard the root ends.
4. Julienne the ginger.
5. Start to boil the pasta (shorten the cooking time by 1 minute).
6. Next, heat oil in a frying pan and then stir fry the ginger, cabbage, and shimeji mushrooms.
7. Season with plenty of salt and pepper.
8. Cook the cabbage and mushrooms till the moisture evaporates.
9. Add in the drained tuna and gently stir fry.
10. Add in water and the soup stock cube and simmer for a while.
11. Next add in the pasta and ponzu to the stir fry and quickly bring to a boil.
12. Season with salt and pepper and it's done.

tuna, cabbage, handful, ginger, olive oil, water, cube, ponzu, salt

Taken from cookpad.com/us/recipes/149799-tuna-chinese-cabbage-soup-pasta (may not work)