Steps

1. Break 100g of 1.5mm pasta in half and place it in a heat-resistant container.
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2. Add 220ml water.
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3. Add 100ml tomato juice.
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4. Add 7 shakes of garlic powder.
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5. Add 1 tsp kombu dashi. [Pro Tip!] Consommé or granulated dashi can be used as a substitute. Tomatoes and kombu pair well, as both are rich in umami-rich glutamic acid.
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6. Add 1/3 tsp salt.
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7. Add 3 shakes of Ichimi Togarashi.
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8. Add 1 pinch sugar.
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9. Add 1 tbsp olive oil.
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10. Heat in a 600W microwave for 10 minutes without plastic wrap. [Pro Tip!] This can be made in a skillet, square heat-resistant container, or a large bowl.
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11. After heating, mix well.
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12. Drizzle with 1 tsp olive oil for finishing.
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