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Japanese style Choy Sum & Enoki Mushroom Creamy Pasta with Spicy Seasoning (Vegan)

2 serves


(Pasta Sauce)

150g Choy sum (small sized) - wash and separate stem part and leafy part then cut into 3-4cm length

80g Enoki mushroom -remove woody stems and cut into 3-4cm length

1 or 1.5 Tablespoons Carwari Organic Japanese Spicy Seasoning

3 Tablespoons Carwari Organic Mirin

1 cup Soy Milk

Olive oil for pan frying the vegetables

1/2 to 1 cup of pasta cooking liquid


160g - 180g Pasta - cook according to the instruction of the pasta


Olive oil

Flowers of Choy Sum


  1. For cooking pasta, bring a large pot of salted water to the boil. Add the pasta into the pot and cook the pasta according to the packet instruction.

  2. Prepare the sauce. Heat oil in a frying pan and add spicy seasoning and choy sum stems. Add Mirin and Tamari and cook the choy sum stems for a couple of minutes. Add Enoki mushrooms and choy sum leaves and sauté. Then pour soy milk and heat it up over the medium high heat.

  3. Once the pasta is cooked. Reserve a half cup of pasta cooking liquid, then drain pasta.

  4. Add pasta into the sauce and add about 1/2 cup of reserved pasta cooking liquid and cook 1-2 minutes or until water reduces and thicken. Taste and if the pasta is too dry, add more pasta cooking liquid or soy milk If necessary.

  5. Plate the pasta on serving plates and sprinkle Spicy Seasoning and drizzle olive oil. Garnish with Yuzu Kosho and Choy Sum flowers.


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