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Categories:Viewed: 55 - Published at: 8 years ago
Ingredients
- 1/2 Onion
- 1/2 packet Shimeji mushrooms
- 1 small Potatoes
- 1 tbsp Olive oil
- 4 tbsp Flour
- 350 ml Soy milk
- 1 1/2 tbsp White miso (or 1 stock cube)
- 1/2 tsp Salt
- 1 dash Pepper
- 1 Cheese (melting type)
- 1 dash Panko
- 160 grams Macaroni
Method
- Thinly slice the onion.
- Remove the stem of the shimeji mushrooms and tear into small pieces with your hands.
- Cut the potato into 1-cm cubes.
- You can use anything you like for the ingredients.
- Heat olive oil in a frying pan and fry the ingredients from Step 1 well.
- Cook the macaroni.
- Sprinkle the flour into the frying pan from Step 2, and continue frying until it is no longer floury.
- Then add the soy milk and dissolve in the white miso.
- Simmer on a low heat until it starts to thicken.
- Season with salt and pepper, add the cooked macaroni and stir.
- Pour into a heatproof dish.
- Top with cheese and panko to your liking.
- Bake for about 15 minutes in a 220C oven, and it's done when the cheese has melted.
- You could substitute the ingredients with whatever ingredients you like.
- This is made with onion, spinach, mushroom, and boiled egg.
- I topped mine with boiled eggs before adding the cheese.
- It's also great with onion, mushroom, and small shrimp.
- In my house, we like to use two different types of cheeses, or make it without any cheese at all.
- If you are using stock cubes instead of white miso, just add a little bit of salt.
- I use these bouillon stock cubes shown in the photo.
