Steps

1. Cut off about 1/3 from the root of 1 pack of pea shoots. Tip! If you leave the roots and soak them in water, you can regrow them.
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2. Lightly wash the cut pea shoots and squeeze out excess water.
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3. Roughly chop the pea shoots with scissors and place them in a bowl.
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4. Add 1 pack of natto along with its sauce to the same bowl and mix well.
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5. Add 1 pinch of salt, 2 tsp sesame oil, and 2 shakes of Aji-no-moto, mix well, and your "Endless Natto Pea Shoots" are complete.
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6. Place 150g silken tofu for the sauce in a bowl and mash until smooth with a whisk.
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7. Boil water in a pot, add salt to about 1% salinity, and prepare to boil the pasta.
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8. Heat the mashed tofu in a microwave for 2 minutes without plastic wrap.
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9. Add 100g pasta to the boiling water and cook according to package directions.
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10. To the bowl of heated tofu, add 10g butter, 1 tsp consommé, and 5 shakes of garlic powder, then mash and mix thoroughly with a whisk. Tip! If you don't have butter, you can substitute with 1 tbsp mayonnaise. Using a whisk will create a smooth, creamy texture in an instant.
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11. Drain the cooked pasta well and add it to the bowl with the tofu sauce, then mix thoroughly.
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12. Sprinkle with black pepper to taste, and if desired, add Parmesan cheese, then your "Tofu Cream Pasta" is complete.
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13. If you want to change the flavor, adding Majisco or soy sauce is also delicious.
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