Jul 14 2026
Restaurants›The Consulate Restaurant›Mugi Hokka Recipe

Mugi Hokka Recipe

Inspired by The Consulate Restaurant
Time1h
Serves4

Make Mugi Hokka Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grains

Vegetables

Broth

Seasoning

Method

Preparation

  1. 1

    Prepare the barley

    Rinse the barley under cold running water until the water runs clear. Drain well.

  2. 2

    Chop the vegetables

    Peel and dice the carrot and daikon radish into small cubes. Chop the green onions and set aside.

Cooking

  1. 3

    Cook the barley

    In a medium pot, combine the rinsed barley and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the barley is tender.

  2. 4

    Add the vegetables

    Once the barley is cooked, add the diced carrot and daikon radish to the pot. Continue to simmer for another 10 minutes, or until the vegetables are tender.

  3. 5

    Season the broth

    Stir in the soy sauce and miso paste until fully dissolved. Add sesame oil, salt, and pepper to taste.

  4. 6

    Serve

    Ladle the Mugi Hokka into bowls and garnish with chopped green onions before serving.

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