1

Prepare the mushrooms：
Cut off the stem end from the mushrooms and cut them into bite size pieces.

2

Cook the Penne：
Cook the penne using a pot of boiling water containing a pinch of salt.
Cook the penne al dente (the penne should retain slightly firm texture even after boiled). Also, warm up the PASTATAI pasta sauce briefly using boiling water. (You don’t have to open the package. You can warm it as it is, just by soaking the package into boiling water. )

3

Prepare the mushroom Bolognese sauce：
Stir-fry the mushrooms using the butter until they become tender. Then, pour in the PASTATAI Pasta Sauce and the red wine. Reduce the heat, and add small amount of the broth used for boiling the penne in order to adjust the consistency. Mix them well to prepare the mushroom Bolognese sauce.

4

Pour the sauce over the penne：

Pour over the cooked penne the mushroom Bolognese sauce you prepared in the step 3. Then, sprinkle over the powdered cheese and black pepper. Garnish this dish with the shredded Italian parsley.

1

Prepare the ingredients：
Devein the prawns and boil them for 2 to 3 minutes in a pot of boiling water containing 1 to 2 % salt. Then, remove the prawns and leave them to cool down, and peel the skin of them. Scoop the carrot slices (cut into rounds) and fresh shiitake mushrooms using a small star-shaped mold (If such mold is not available, just cut them into small slices ).

2

Prepare the udon noodle soup：
Pour the 3 cups of water (600ml) into a pot and add the one pack of Powdered Soup for Udon & Soba Noodles. Turn on the burner and add the ingredients you prepared in the step 1. After they are cooked, remove them. Keep this pot because you use the remaining soup in the step 4.

3

Cook Somen Noodles：
Pour generous amount of water in another pot and bring it to a boil. Then, add the somen noodles, and cook the noodles according to instructions by the somen maker. After they are cooked, drain them with a bamboo strainer, and cool them well using running water. Then, drain them again and arrange them onto a bowl.

4

Add beaten egg into the soup：

Bring the soup in the pot you prepared in the step 2 to a boil, and add the beaten egg gradually into the soup. After they become fluffy and float on the surface, turn off the burner. Pour the soup along with the egg onto the somen noodles in the bowl you prepared in the step 3. Then, top the noodles with prawns, carrot slices, and shiitake mushroom slices. Finally, distribute the boiled edamame beans and it’s ready to enjoy!

1

Cut the ingredients：
Slice the onions. Cut the tomatoes into bite-size pieces. Slice the long green onion diagonally. Dissolve the Powered Soup in a bowl of boiling water.

2

Stir-fry the pork and vegetables, and then pour in the udon soup：
Pour the vegetable oil in a pot and stir-fry the pork and onions. After the pork turns white, add the udon soup you prepared in the step 1.
Simmer them for a while and remove the foam.

3

Turn off the burner and add the curry roux & tomato：
Turn off the burner and add the curry roux. After the roux melts completely, add the tomato and bring them to a boil.

4

Cook the udon noodles and arrange the ingredients into a bowl：

Add the udon noodles into the pot and simmer them. After cooked, pour the udon noodles and soup into a bowl. Place the green onion, and also top the noodles with the half-cut boiled egg.