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.
Servings1 serving
Cooking Time10 mins
Calories (1 serving)381 Calories
Sodium (1 serving)0.8 g
1 small size (100g) Tomato
1 teaspoon Olive oil
100ml Soymilk
1 tablespoon REGULAR SOY SAUCE


  1. Cut tomato into chunks, and julienne “shiso” leaves (perilla).
  2. 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.
  3. 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.