スープ（白菜のクリームスープ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Pour water (not listed) into a pot and bring to a boil.
Add salt and macaroni.
Once boiled, drain, drizzle with olive oil and set aside.

Cut off the core and place in a 3cm-wide colander and wash.
Drain and thoroughly wipe off water with kitchen paper.
Cut the bacon into 1cm wide pieces.

Put olive oil in a frying pan and heat it.
Fry the bacon over medium heat.
Put aside the bacon and add the grated garlic to the empty space and fry.
Add the Chinese cabbage and stir-fry over medium heat for about 3 minutes, stirring often.
Turn off the heat, sift in the flour and mix well.
Turn on the heat and fry for 30 seconds.
Add 1/3 of water and mix well.
When it boils, add 1/3 of the water.
Repeat this once again and add the chicken stock.
Cover and simmer on low heat for 5 minutes.

Open the lid, add milk and add Step 1.
Heat over medium heat while stirring until just before boiling.
Turn off the heat, add the miso and mix.
Arrange in a bowl and sprinkle with black pepper (not listed).