Cut the onions into thin slices and dice the potatoes, about 1 cm large. Place in a heat-resistant container, cover with plastic wrap, and microwave at 800 W for 1 minute 30 seconds.
Boil the pasta in a pot. I wanted to make it rather firm this time, so I boiled for 3 minutes shorter than the directed time. Cut the bacon into 1 cm strips.
Melt some butter in a frying pan, and add the bacon together with the microwaved onions and potatoes from Step 1. Cook on low medium heat to avoid burning.
Once the onions have wilted, add all of the ★ ingredients! Once it comes to a boil, reduce to low heat, and mix to dissolve the cheese and miso.
Adjust the flavor with salt and pepper. Once you have the flavor you want, add the firmly-boiled pasta! Lightly simmer for 2-3 minutes to have the pasta soak in the soup.
Transfer to a serving plate, garnish with parsley, and it's complete. To recreate the experience of the restaurant, use a deep dish and eat using both chopsticks and a spoon.
Story Behind this Recipe
There's a spaghetti soup dish served at pasta restaurant chain called Goemon in Japan. I saw on TV that the secret ingredient was miso, and wondered if I could easily make this at home. I gave it a shot using what was in the refrigerator.
If you don't have a 800 W microwave, then increase the microwave time while observing carefully. Heat it for about 2 minutes if the setting is at 600 W. Since you will be simmering the vegetables later you don't need to fully cook them through. Use whatever you have left in your refrigerator for the vegetables, such as carrots and cabbage. I also think it would go well with seafood such as salmon and scallops.