If you have butter, soy sauce, and spaghetti noodles, you can make this delicious Japanese-style noodles with mushrooms. Pasta with soy sauce butter is ridiculously aromatic with little effort.

Wafu noodles (和風 パ ス タ) means “Japanese-style noodles.” Although Western-style noodles have been present in Japan for almost 100 years, the boom in Italian cuisine in the 1980s made it more common in Japanese homes. With its growing popularity, chefs have started incorporating ingredients from their Japanese pantry to make it more affordable. Hence this pasta idea.


  • 300 g mushrooms  (I used equal parts shimeji, but maitake and shiitake are equally good)
  • 225 g of spaghetti
  • 1 tablespoon of olive oil
  • 2 large cloves
  • 2 tablespoons of soy sauce
  • 30g of butter (2 tablespoons)
  • parsley

Boil water for pasta with 1 tablespoon of salt. Then cook the pasta for 1 minute less than it says on the package.

Cut the mushrooms into bite-sized pieces.

In a separate pan, over medium heat, add olive oil and chopped garlic. Fry the garlic until it smells soft and soft, but don’t let it brown.

Add mushrooms and fry until they turn brown. Depending on the mushrooms, it may be necessary to add a little more olive oil to ensure even browning.

When the pasta is almost ready and the mushrooms are golden brown, add the butter to the mushrooms. Then add the soy sauce and a tablespoon of pasta water. Mix thoroughly.

Put the pasta in a pan with mushrooms and mix evenly with the sauce. Add some pasta water until absorbed and the pasta is cooked to your liking and covered with a thin layer of creamy sauce.

Garnish with parsley and serve immediately.

Enjoy your meal!

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