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Soup Pasta

Japan · No.65 / 103

Soup Pasta

Soup Pasta

A Japanese homestyle soup pasta that cooks spaghetti, onion, shimeji, cherry tomatoes and bacon together in a clear salted chicken broth.

15 min · Difficulty ●○○○○

Meet the dish

Japanese home cooking

Retain enough clear chicken broth to eat the dish between noodle soup and pasta, lifting noodles and vegetables together.

Pasta shapes to use

  • Spaghetti

Key ingredients

  • Chicken broth
  • Onion
  • Shimeji mushrooms
  • Cherry tomatoes
  • Bacon
  • Parsley

Follow the cooking scenes

  1. Soup Spaghetti: cutting onion, shimeji mushrooms, and bacon into small pieces.

    Step 1: Cut the ingredients evenly

    Slice onion, separate mushrooms, and cut bacon into strips. Keep cherry tomatoes whole to create pockets of acidity.

  2. Soup Spaghetti: simmering onion, shimeji, cherry tomatoes, and bacon in chicken broth.

    Step 2: Simmer vegetables in broth

    Boil water and chicken seasoning, add the vegetables and bacon, cover, and simmer for about five minutes.

  3. Soup Spaghetti: cooking halved spaghetti in soup.

    Step 3: Cook pasta in the soup

    Break spaghetti in half, submerge it in the pot, and cook for the package time while separating the strands.

  4. Soup Spaghetti: serving spaghetti with its remaining soup in a deep bowl.

    Step 4: Plate with broth

    Stop when the pasta is tender, without reducing the broth to a sauce. Serve in a deep plate with enough liquid to surround the noodles.

What to watch for

  • Add hot water if the pasta absorbs more broth than expected.
  • Keep some tomatoes intact so their acidity appears in distinct bursts.

What sets it apart

This version leaves a drinkable quantity of clear salted chicken broth rather than a thick tomato-cream soup.