Hoto Flat Noodles with Hiyamugi Noodles

Name: Hoto Flat Noodles with Hiyamugi Noodles
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams dried noodles Hiyamugi noodles or udon noodles; 120 grams Kabocha squash; 70 grams Pork; 1 leaf Aburaage; 3 leaves Shiitake mushrooms; 500 ml Dashi stock (or combine 1 teaspoon of dashi stock powder with water); 2 tbsp Awase miso; 1 as much (to taste) Shichimi spice

cookpad.japan @cookpad_jp

I wanted to eat hoto noodles, which I had in Kofu long time ago, so I made the dish with leftovers.

Do not bring the pot to a boil after dissolving in the miso. Recipe by Kyoku

I wanted to eat hoto noodles, which I had in Kofu long time ago, so I made the dish with leftovers.

Do not bring the pot to a boil after dissolving in the miso. Recipe by Kyoku

cookpad.japan @cookpad_jp

I wanted to eat hoto noodles, which I had in Kofu long time ago, so I made the dish with leftovers.

Do not bring the pot to a boil after dissolving in the miso. Recipe by Kyoku

I wanted to eat hoto noodles, which I had in Kofu long time ago, so I made the dish with leftovers.

Do not bring the pot to a boil after dissolving in the miso. Recipe by Kyoku

Saved

Ingredients

1 serving

100 gramsdried noodles Hiyamugi noodles or udon noodles
120 gramsKabocha squash
70 gramsPork
1leaf Aburaage
3leaves Shiitake mushrooms
500 mlDashi stock (or combine 1 teaspoon of dashi stock powder with water)
2 tbspAwase miso
1as much (to taste) Shichimi spice

Saved

Steps

1

Cook the noodles, rinse well in running water, then drain well. Pour the dashi stock into a pot and add the pork, kabocha and shiitake mushroom to cook. Remove the harshness. Pour boiling water on the aburaage to drain excess oil. Cut and add to the pot. Add the noodles and dissolve in the miso.
2

Season with shichimi spice if needed and serve.