Kayanoya Tomato Rice Miso Dried Broth Pasta Sauce 1 each

This pasta dish offers a completely new and unique twist: "Cooking noodles in broth."

Vegetable broth x Shrimp miso broth. The broth is a blend of domestic sweet shrimp, soy milk, and two types of rice miso. Topped with roasted tomatoes and arugula, and finished with a special "aromatic broth powder."

1. Tear open the broth pack

Put the torn broth powder and 500ml of water into a pot, mix, and heat.

2. Cook the pasta in the broth

Once boiling, add the pasta. Once fully submerged, cook for the time indicated on the pasta packaging.

Tip: Cook over low to medium heat, stirring occasionally.

3. Add the special broth

Finally, add the "special broth" and heat while stirring until it boils again.

4. Add toppings

Pour the soup and noodles into a deep bowl, add the toppings, and enjoy.

A new kind of pasta where the pasta is cooked in broth, allowing the broth to permeate both the soup and the noodles. It can be made in just one pot.

What kind of noodles are recommended?

1.6mm dried spaghetti. Since this product is made in one pot, the broth used to cook the noodles is used directly as the soup. Fusilli, which holds the soup well, is also recommended.

Coat the pasta noodles in the generously simmering soup. Experience the deep, rich flavor of the broth. It's a concentrated umami taste, as if it's been simmered slowly.

What's the final soup volume?

The initial liquid volume is 500ml. Ideally, the soup should be enough to fill a bowl to the brim with a spoon when served. Adjust the cooking time and heat as precisely as possible to prevent excessive evaporation.

What ingredients? When to add them?

There are several ways to add the ingredients: 1. Sauté them before cooking the noodles, 2. Boil them with the noodles, or 3. Add them at the end. However, this varies depending on the ingredients, so the basic principle is the same as with regular pasta. In case 2, the ingredients will absorb the broth, killing two birds with one stone.