This time I used twisted macaroni (instructed cooking time on the package was 9 minutes).
For the canned cream corn, I used "Aohata Tokachi" brand creamed corn (435 g).
Cut the broccoli into small pieces. Finely chop the onion.
In a pot, heat 1 tablespoon of butter, and stir-fry the onions. Pour in the water, cover the pot, and bring to a boil.
Once it comes to a boil, add the macaroni and soup stock cube (break it up with your fingers), cover again, and simmer over medium heat for about 5 minutes. Stir occasionally, so as not to burn the vegetables and macaroni on the bottom of the pot.
Add the canned cream corn, milk, and broccoli, lower the heat, and simmer for another 5 minutes or so. Taste, and season with salt and pepper if needed. If you simmer for too long and the liquid has reduced, add more milk.
Story Behind this Recipe
I wanted to make an easy and nutritious soup that goes well with bread for breakfast or brunch.
Adjust the milk and salt depending on the type of canned cream corn you use. It's also delicious with potatoes when stir frying the onions. The soup will nicely thicken as the dried macaroni is directly added to the pot without boiling them beforehand.