Here’s a great way to use your leftover corn soup. Sometimes I’ll even make an extra batch just so I can make this recipe. It’s quick, fun, and delicious. It’s even quicker and still pretty tasty using instant corn soup, which is also very common in Japan.
Yield: 2 servings
Time: 15 minutes
Ingredients
- 1 1/2 cup corn soup
- 1/2 yellow onion (sliced)
- 4 slices of ham (chopped)
- 2 tbsp parmesan cheese
- Salt and pepper
Preparation
- Boil pasta al dente
- Heat oil in a frying pan and sauté onion for 3 minutes (or until soft)
- Add ham, stir for 2 minutes then add corn soup and heat until warm
- Add pasta to the soup and mix on low until warm
- Add parmesan cheese and salt and pepper to taste
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