Cheese Cream Soup Pasta

• 50 grams Spaghetti
• 10 grams Butter (or margarine)
• 2 slice Bacon
• 1/2 Onion
• 1 small Potatoes
• 200 ml Milk
• 1 tsp Soup stock granules
• 1 tsp Miso
• 1 slice Sliced cheese (non-melting type)
• 2 tbsp Corn kernels (canned or frozen)
• 1 dash Salt and pepper
• 1 Parsley (optional)

1. Cut the onions into thin slices and dice the potatoes, about 1 cm large.
2. Place in a heat-resistant container, cover with plastic wrap, and microwave at 800 W for 1 minute 30 seconds.
3. Boil the pasta in a pot.
4. I wanted to make it rather firm this time, so I boiled for 3 minutes shorter than the directed time.
5. Cut the bacon into 1 cm strips.
6. Melt some butter in a frying pan, and add the bacon together with the microwaved onions and potatoes from Step 1.
7. Cook on low medium heat to avoid burning.
8. Once the onions have wilted, add all of the ingredients!
9. Once it comes to a boil, reduce to low heat, and mix to dissolve the cheese and miso.
10. Adjust the flavor with salt and pepper.
11. Once you have the flavor you want, add the firmly-boiled pasta!
12. Lightly simmer for 2-3 minutes to have the pasta soak in the soup.
13. Transfer to a serving plate, garnish with parsley, and it's complete.
14. To recreate the experience of the restaurant, use a deep dish and eat using both chopsticks and a spoon.

butter, bacon, onion, potatoes, milk, granules, cheese, kernels, salt, parsley

Taken from cookpad.com/us/recipes/154765-cheese-cream-soup-pasta (may not work)