Ingredients (Serves 2)
160 g pasta (1.6 mm thick)
Coarse sea salt (2 tbsp per 2 L)
2 cloves garlic
2 tbsp olive oil
2 handfuls assorted mushrooms
Shiitake
King oyster (Eryngii)
Maitake
Enoki

1/4 tsp granulated chicken soup
1 tsp wasabi
2 tsp soy sauce
20 g butter
2 tsp olive oil (for finishing)

Shiso leaves, as desired
Black pepper, as desired
Grated parmesan cheese, as desired

Directions
1. Cut the mushrooms into large pieces and dry in an oven for 20 minutes at 120 degrees Celsius.
2. Cook the garlic in olive oil over low heat.
3. Boil the water and add the salt. Cook the pasta a minute less than the instructions on the package.
4. To the garlic oil, add some pasta (cooking) water, wasabi and other seasonings.
5. Add the pasta and mushrooms to incorporate.
6. Top with shiso leaves and black pepper, grated parmesan to serve.

Ingredients (Serves 2)
150 g ground pork
1 onion (small)
1/2 tsp coarse sea salt
A pinch of black pepper
Vegetable oil

4 eggs
2 tsp sugar
1/4 tsp coarse sea salt
Vegetable oil

Green beans, as desired
Green asparagus, as desired
Ketchup, to taste

Directions
1. Chop the onion. Stir fry the ground pork and onions and season with salt and pepper.
2. Beat the eggs with salt and sugar. Combine with the ground pork.
3. Pour half of the mixture into a hot, oiled pan.
4. Cook over medium heat for about 20 seconds, then reduce the heat to low. Fold into an omelet.
5. Garnish with blanched asparagus spears and serve with ketchup.