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Pumpkin Soya Milk Spaghetti
| 50g (mixed with 125ml water) | UNISOY™ Soy Milk Powder |
| 150g | Spaghetti |
| 300g | Pumpkin |
| 100g | Grated Onion Cubes |
| 1tsp | Grated ginger |
| 1tsp | Chopped Garlic |
| 1tbsp | Olive Oil |
| 200ml | Japanese Basic Soup/Water |
| 1½ tsp | Sea Salt |
| ½ tsp | Black Pepper |
| 1tbsp | Sake |
- Deseed and cut pumpkin into pieces.
- Cook spaghetti in boiling water for 10mins. Drain dry and set aside.
- Heat olive oil and fry the garlic and grated ginger. Add onions and cook until soft. Stir-fry pumpkin briefly.
- Add (3) into basic soup and cook over small flame for 7 mins until pumpkin is soft. Add in soya milk and cook over small flame for 2 mins.
- Add seasoning and cook to a boil. Add in the spaghetti and cook for another minute. Note: Add in extra 10g of UNISOY™ for a thicker soya milk consistency.
