Soup Spaghetti combines pasta cooked directly in a savory and creamy soup with mushrooms and spinach. It features equal portions of both pasta and soup, creating a unique dish that’s neither just pasta nor just soup. Although it’s not traditional Japanese cuisine, this Western-style creation has become popular in Japan’s Italian restaurants and appears as instant meals in supermarkets throughout the country. This tasty fusion dish shows how Japan loves to put its own spin on international foods. Each bite gives you the satisfying taste of pasta plus the cozy warmth of soup – truly the best of both worlds!
What is Soup Spaghetti and How is it Eaten in Japan?
Soup Spaghetti is not merely pasta drenched in sauce or noodles floating in soup; it stands out as a distinct culinary category. This unique dish gained traction in Japan starting in the 1980s, reportedly after an Italian restaurant in Tokyo introduced it to great acclaim. The trend surged when a prominent Japanese food company launched an instant “soup spaghetti sauce” in 1985, bringing this innovative way of enjoying pasta into many Japanese homes.
Before Soup Spaghetti, most Japanese people associated “spaghetti” primarily with meat sauce. However, this product helped establish the previously unfamiliar concept of “eating spaghetti in soup” across Japan. For over four decades, Soup Spaghetti has remained a cherished, easy-to-prepare meal in Japanese households.
The hallmark of a “proper” Soup Spaghetti lies in its texture. The broth typically starts thin but gradually thickens as the dry pasta cooks directly in the liquid, releasing some starch. For the best experience, the spaghetti should remain pleasantly firm—perfectly al dente—providing a satisfying bite that contrasts beautifully with the flavorful soup.
The variety of soups used in Soup Spaghetti extends far beyond just creamy versions. From savory tomato-based broths to light, clear consommés, the possibilities are endless. You can find different kinds of instant soup spaghetti mixes in stores, or even incorporate traditional Japanese dashi or international flavors to create unique variations.
However, this recipe serves as an excellent starting point, and you can adjust the dish to suit your preferences. Soup Spaghetti is incredibly easy to prepare at home without relying on instant mixes, and its simple one-pan cooking requires no complicated steps. Who knows? Soup Spaghetti might just become your go-to dinner option!
More Recipes Like Soup Spaghetti
Spaghetti in a mild and creamy soup with spinach and mushrooms
- 1/2 pkg Shimeji mushrooms
- 2 slices ham
- 1/2 Tbsp oil
- 1/2 Tbsp butter
- 2 cups water
- 2 cups milk
- 6 oz spaghetti
- 1/2 tsp salt
- 1/8 tsp white pepper
- 2 tsp miso paste
- 2 cups baby spinach
- grated parmesan cheese (optional)
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Pull apart Shimeji mushrooms into small pieces. Cut the ham into small pieces.
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Heat oil and butter in a frying pan over medium heat. Cook the mushrooms and ham for a couple of minutes. Add water and milk, bring to a boil, then add the dried spaghetti. Cover with a lid and cook over medium-low heat until al dente.
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Season the soup with salt and pepper. Dissolve the miso paste into the soup. Add the spinach and cook for a minute. Sprinkle cheese on top before serving if desired.
