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About the Dish

  • Spaghetti


  • Hanger Steak

    Hanger Steak

  • Tamari


  • Turbinado Sugar

    Turbinado Sugar

  • Green Onion

    Green Onion

  • Shallot


  • Garlic


  • Spinach


  • Dried Shiitake Mushroom

    Dried Shiitake Mushroom

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube


Fill a large saucepan half full with about 6 cups water and 1/2 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water.
Prepare your mise en place: Peel and chop shallot. Peel and thinly slice garlic. Thinly slice green onions, keeping whites and greens separate. Remove any thick stems from spinach and chop or tear spinach leaves into bite-size pieces. Thinly slice beef against the grain into strips about 2 inches long.
In a bowl, combine beef, 1 packet tamari, sugar, 1/4 teaspoon ground pepper and 1/4 teaspoon kosher salt. Toss well and set aside.
When the water comes to a boil, scoop out 1 cup boiling water and pour it into a medium bowl. Add mushrooms, stir well, and set aside.
Add pasta to the pot, and stir well to prevent sticking. Cook, stirring now and then, until pasta is tender but not mushy, 6-8 minutes. Drain pasta in a colander. Return drained pasta to cooking pot, and cover to keep warm.
Remove stems from soaking shiitakes and discard. Thinly slice caps, and return to soaking liquid.
In a medium sauce pan, heat 1 teaspoon cooking oil over medium-high heat. When oil is shimmering hot, add beef, and use a slotted spoon or a spatula to spread it out into a single layer. Cook without disturbing until browned on one side, about 1 minute. Toss well, and cook on the other side, until just browned. Scoop the beef out onto a plate, and set aside.
Add remaining 1 teaspoon cooking oil to the pot, and swirl to coat the pan. Add shallot, garlic and green onion whites. Toss well and cook until shiny and fragrant, 30 seconds-1 minute. Add mushrooms and soaking liquid, bouillon cube, beef and 2 cups water. Bring to a boil, and then adjust heat to maintain a lively simmer. Cook 10 minutes. Taste and adjust seasonings as desired with remaining packet tamari and kosher salt. Stir in spinach.
To serve, divide noodles between 2 large, shallow soup bowls. Ladle out hot broth and spinach to fill each bowl. Divide beef between bowls, arranging it on 1 side of the pasta. Scatter green onion greens over the noodles, and enjoy!