Authentic Hōtō Noodles ☆ Easy Noodle Making with a Bread Machine

Name: Authentic Hōtō Noodles ☆ Easy Noodle Making with a Bread Machine
Yield: Makes about 4–8 servings (large bowls to small bowls)
Ingredients: 3 1/3 cups all-purpose flour (about 400 grams; use for a budget-friendly option); 2/3 cup water (about 160 ml); As much as you like of any vegetables or meat you have on hand—classic choices are onion, carrot, potato. Recommended: burdock root, green onion, fried tofu; 12 3/4 cups water (about 3000 ml); Miso to taste (adding a little soy sauce makes it even better); Dashi (Japanese soup stock) of your choice; Sake, to taste (optional); Dust the noodles with flour and place in a plastic bag after loosening and stretching them out

ポポロ924 @cook_40069638

Authentic hōtō noodles are made without salt! They have a soft, rustic texture and flavor. You can use any ingredients you have on hand for the soup, making this a great go-to recipe.
About this recipe:
I used to make this by hand and knead with my feet, but using a bread machine makes it so much easier. This is a taste from my hometown. You can use any ingredients, so it's perfect for a nutritious meal or cleaning out your fridge. At a restaurant, one serving costs over $7! But homemade, you can make enough for four people for just $1–$2.

ポポロ924 @cook_40069638

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Ingredients

Makes about 4–8 servings (large bowls to small bowls)

You only need these two ingredients for hōtō noodles!
3 1/3 cupsall-purpose flour (about 400 grams; use for a budget-friendly option)
2/3 cupwater (about 160 ml)
For the hōtō miso soup base:
As much as you like of any vegetables or meat you have on hand—classic choices are onion, carrot, potato. Recommended: burdock root, green onion, fried tofu
12 3/4 cupswater (about 3000 ml)
Miso to taste (adding a little soy sauce makes it even better)
Dashi (Japanese soup stock) of your choice
Sake, to taste (optional)
For freezing or refrigerating:
Dust the noodles with flour and place in a plastic bag after loosening and stretching them out

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Steps

1

To make the noodles:
Knead for 20–30 minutes.
Add the flour and water to the bread machine and start the noodle dough course! Use as little water as possible.
2

The dough should be about as firm as your earlobe. Shape into a ball, dust with flour, wrap in plastic wrap, and let rest for about 30 minutes (you can skip resting or let it rest in the fridge for a few hours).
3

Dust with flour and roll out the dough to about 1/12–1/8 inch thick (2–2.5 mm).
Be generous with the flour to prevent sticking!
4

Fold the dough accordion-style with flour between the layers, then cut into strips about 3/8 inch wide (1 cm). The noodles will widen as they cook.
5

When the vegetables and other ingredients simmered in dashi are about 80% cooked, add the noodles and simmer until they are no longer floury (about 10 minutes). Add miso at the end.
6

It's ready! Today I topped it with pumpkin at the end.
Hōtō is delicious even if overcooked or reheated the next day—if you like a thick, hearty style, that's perfect.
7

You can also use half bread flour and half all-purpose flour, or use local wheat flour. All-purpose flour is the most budget-friendly.