Macaroni 60 g (about 2 oz.)
Shimeji mushrooms 30 g (about 1 oz.)
Del Monte Whole Kernel Corn 50 g (1-3/4 oz.)
Cream cheese 20 g (3/4 oz.)
Milk 1-1/2 Tbsp
Del Monte Tomato Ketchup 1 Tbsp
White pepper a dash
Soy Sauce 1/2 tsp
Lettuce as desired
Pour the corn into a colander to drain.
Cut the hard bottom from the shimeji mushrooms, and cut especially long mushrooms in half.
Warm the cream cheese to room temperature in a bowl, then add the milk and stir. Once it becomes smooth, add the ketchup, soy sauce and white pepper, and mix well.
Boil a good amount of salted water (not listed in ingredients) in a pot and cook the macaroni. About 1 minute before the macaroni is finished, add (1) and (2), then strain in a colander.
Mix (3) and the macaroni in a bowl.
Place the finished macaroni on top of lettuce leaves on plates.