Yamanashi Specialty Hōtō Noodle Soup

Name: Yamanashi Specialty Hōtō Noodle Soup
Yield: Makes generous 2 bowlfuls
Ingredients: About 9 oz (260 g) hōtō noodles (or thick flat udon noodles) for 2 servings; 2 heaping tablespoons miso (red or mixed); 2 medium potatoes; 1/2 carrot; About 1 1/4 inches (3 cm) daikon radish; 2 –3 leaves napa cabbage or green cabbage; 1 sheet fried tofu (aburaage); 1 1/2 teaspoons (8 g) dashi powder (such as Hondashi); 1/2 stalk green onion (scallion); Optional: kabocha squash, mushrooms, taro, chicken, etc; About 4 cups water (to fill a medium pot about 2/3 full); Optional: shichimi togarashi, ground sansho pepper, or other seasonings

ゆうジュニア @cook_40032120

People often ask me, "How do you make this?"—but it's actually very simple! The method is just like making miso soup. Thank you for making this recipe popular on 10/13!
Recipe background:
When I'm shopping at the supermarket, people sometimes ask me how to cook this. Hōtō was a staple in my hometown of Yamanashi, but it's not as familiar to people from other regions. I thought it might be helpful to share the recipe here.

ゆうジュニア @cook_40032120

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Ingredients

Makes generous 2 bowlfuls

About 9 oz (260 g) hōtō noodles (or thick flat udon noodles) for 2 servings
2heaping tablespoons miso (red or mixed)
2medium potatoes
1/2carrot
About 1 1/4 inches (3 cm) daikon radish
2–3 leaves napa cabbage or green cabbage
1 sheetfried tofu (aburaage)
1 1/2 teaspoons (8 g)dashi powder (such as Hondashi)
1/2 stalkgreen onion (scallion)
Optional: kabocha squash, mushrooms, taro, chicken, etc
About 4 cups water (to fill a medium pot about 2/3 full)
Optional: shichimi togarashi, ground sansho pepper, or other seasonings

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Steps

1

Fill a medium pot about 2/3 full with water and bring to a boil. Add potatoes, carrots, daikon, and any other vegetables that take longer to cook. Cut potatoes into thick half-moons, carrots and daikon into thin strips, and slice the green onion on a diagonal.
2

Once boiling, add the hōtō noodles (or thick udon noodles), separating them as you add so they don't stick together. Stir gently with chopsticks or tongs.
3

When it comes back to a boil (the vegetables should be nearly cooked at this point), add the green onion, cabbage, and fried tofu. Season with dashi powder and dissolve in the miso.
4

Once the flavor is set, simmer for about 3 more minutes. Then cover the pot, turn off the heat, and let it rest for a moment.
5

Ladle into bowls and serve. (Be careful—the noodles can be slippery and hot!)
6

It's also delicious topped with shichimi togarashi, ichimi chili, or ground sansho pepper.
7

Miyuki12 made this with homemade thick noodles—udon works great too!
8

Cook Komachi made this with kishimen noodles for a lighter taste—it looks delicious!