Soy milk China carbonara

Thinly slice the onion against the grain. Thinly slice the China bacon and shiitake mushrooms, and break the shiitake mushrooms into bite-sized pieces with your hands

Heat salad oil in a frying pan and fry the thinly sliced ​​onions. When the onions are golden brown, add the shimeji and shiitake mushrooms

Once the mushrooms have softened, add Chinese soup and thinly sliced ​​Chinese bacon, and simmer to bring out the flavor

Boil pasta in 3 liters of water with 45g of salt and mix with [3]

Dissolve the soy milk and egg yolk in a bowl and add to the pasta. Stir slowly over low heat until the mixture thickens. Be careful not to let the eggs solidify too much

Once the sauce has mixed well with the noodles, season with salt and pepper. Finish by adding 1 teaspoon of aromatic oil