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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