Tomato Cream Spaghetti Seasoned with Soy Sauce
Compared to the spaghetti sauce using whipping cream, this recipe has lighter taste by substituting it to soymilk. This lightness matches well with soy sauce, which makes a Japanese twist.
PREPARATION
- Cut tomato into chunks, and julienne “shiso” leaves (perilla).
- Heat the tomato cut in STEP1 and olive oil in a pot, covering with a lid. Once the steam rises, simmer for 4-5 minutes over low heat until the tomato softens.
- Pour soymilk and "REGULAR SOY SAUCE" in STEP2 and slightly heat up. Mix with cooked spaghetti. Before you serve, garnish with the “shiso” leaves julienned in STEP1.
| Servings | 1 serving |
|---|---|
| Cooking Time | 10 mins |
| Calories (1 serving) | 381 Calories |
| Sodium (1 serving) | 0.8 g |
Ingredients
70g Spaghetti
1 small size (100g) Tomato
5 pcs “Shiso” leaves (perilla)
1 teaspoon Olive oil
100ml Soymilk
1 tablespoon REGULAR SOY SAUCE
PREPARATION
- Cut tomato into chunks, and julienne “shiso” leaves (perilla).
- Heat the tomato cut in STEP1 and olive oil in a pot, covering with a lid. Once the steam rises, simmer for 4-5 minutes over low heat until the tomato softens.
- Pour soymilk and "REGULAR SOY SAUCE" in STEP2 and slightly heat up. Mix with cooked spaghetti. Before you serve, garnish with the “shiso” leaves julienned in STEP1.
