Ingredients:

2 tablespoons salad oil

1 pack Aloha Tofu Natto, chopped finely with a knife

spaghetti, cooked halfway (enough for 2-3 people)

3 tablespoons ume paste (ume with the seeds removed and crushed to make a paste)

¾ cup warm water

1 tablespoon dashi no moto

1 ½ tablespoons shoyu (soy sauce)

Optional:

nori (dried Japanese seaweed), cut into thin strips

katsuo bushi (bonito flakes)

green onions

Preparation:

Add dashi no moto to warm water and set aside.

Cook spaghetti “halfway” (not fully cooked).  Empty into colander and set aside.

Set heat to high and pour salad oil into the fry pan.  Add chopped natto and ume paste and cook for approximately 30 seconds.

Add dashi no moto mixture and half cooked spaghetti and cook for approximately 4 minutes or until spaghetti is done. Dashi soup will evaporate.

Turn off heat and add shoyu.

Place on serving dish and garnish with nori, katsuo bushi and/or green onions.