Mochimugi Noodles – Mushroom Cream Soup with “Bachi”
A hearty and well-balanced soup made with bachi (short, flat cuts of mochi barley noodles). It’s easy to prepare, making it perfect for breakfast. By swapping bacon with chicken, you can turn it into a wonderful dinner dish.
Ingredients
| ≪Ingredients≫ | Serves 4–5 |
| Mochimugi noodle bachi (short-cut noodles) | 30 g |
| Shimeji mushrooms | 1/2 pack |
| Maitake mushrooms | 1/2 pack |
| Onion | 1 small |
| Bacon | 3–4 slices |
| Carrot | 4 cm piece |
| Flour | 3 tbsp |
| Milk | 500 ml |
| Water | 300 ml |
| Granulated consommé (bouillon) | 1 tbsp |
| Salt | a pinch |
| Pepper | a pinch |
| Butter or margarine | 2 tbsp |
| Chopped green onions or parsley | as needed |
Instructions
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Cut the mochi barley noodles (bachi) into 1 cm pieces and boil for 5 minutes.
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Separate the shimeji and maitake mushrooms into small clusters. Roughly chop the onion and carrot. Cut the bacon into 1 cm strips.
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Heat butter in a pot.
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When melted, add onion and carrot, and lightly sauté.
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Add bacon and mushrooms, season with salt and pepper, and continue to sauté.
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Once the mushrooms soften, sprinkle in the flour. Stir well until no longer powdery.
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Add water gradually, stirring to avoid lumps. Once smooth, add milk and consommé. Simmer gently, stirring occasionally.
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When the mushroom flavor has infused into the soup, adjust the seasoning and add the boiled bachi noodles.
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Once the noodles reach your preferred texture, it’s ready. Garnish with green onions or parsley before serving.
This recipe was provided by the Hyogo Product Development Project DEN, a student group from the Department of Human Science and Environmental Nutrition, University of Hyogo.
