‘Hōtō’ Noodle Miso Soup

Name: ‘Hōtō’ Noodle Miso Soup
Yield: 4 servings
Cuisine: British
Ingredients: 250 g Plain Flour; 125 ml (1/2 cup) Water; *Note: If you don’t want to bother making the Noodles, use Udon Noodles OR Pappardelle; 3 cups Dashi Stock; 1/2-1 Carrot; 200 g Chicken *thinly sliced, can be replaced with Pork OR Tofu; 3-4 Satoimo (small Taro) *OR 1 large Potato; 3-4 Shiitake Mushrooms *OR Shimeji; 4-5 cm Daikon; 1/8 Pumpkin; 1 sheet Abura-age (Fried Thin Tofu); 3-4 tablespoons Miso; 2 Spring Onion *thinly sliced

Hiroko Liston @hirokoliston

Melbourne, Australia

'Hōtō' is a regional dish originating from Yamanashi, Japan. The wide noodles are stewed with Chicken and a lot of Vegetables in miso soup. Hōtō noodles are different from Udon noodles as they are made from ordinary low-gluten flour in the style similar to dumplings. That’s why it is easy to prepare at home. I once lived in Yamanashi and I learned this dish from a local chef.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

Noodles
250 gPlain Flour
125 ml (1/2 cup)Water
*Note: If you don’t want to bother making the Noodles, use Udon Noodles OR Pappardelle
Soup
3 cupsDashi Stock
1/2-1Carrot
200 gChicken *thinly sliced, can be replaced with Pork OR Tofu
3-4Satoimo (small Taro) *OR 1 large Potato
3-4Shiitake Mushrooms *OR Shimeji
4-5 cmDaikon
1/8Pumpkin
1 sheetAbura-age (Fried Thin Tofu)
3-4 tablespoonsMiso
2Spring Onion *thinly sliced

Saved

Steps

1

Make noodles first. Mix Plain Flour and Water in the ratio of 2 to 1 and make dough. Add extra Water if required. Flatten the dough using a rolling pin or pasta maker and cut into about 1cm width.
2

Prepare Vegetables and Chicken. Cut all ingredients into bite-size pieces or slices.
3

Heat Dashi Stock in a pot, cook Vegetables and Chicken over medium heat until almost soft. *Note: Some Vegetables can be cooked quickly, cook the ingredients accordingly.
4

Add Miso and uncooked Noodles. The amount of Miso depends on the type and saltiness of Miso.
5

When Noodles are softly cooked and the soup is thickened, add chopped Spring Onions and serve.