Recipe of Ultimate ‘Hōtō’ Noodle Miso Soup
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Award-winning ‘Hōtō’ Noodle Miso Soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from ‘Hōtō’ Noodle Miso Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ‘Hōtō’ Noodle Miso Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make ‘Hōtō’ Noodle Miso Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have ‘Hōtō’ Noodle Miso Soup using 15 ingredients and 5 steps. Here is how you can achieve that.
'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.
Ingredients and spices that need to be Prepare to make ‘Hōtō’ Noodle Miso Soup:
- Noodles
- 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
- Soup
- 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
Instructions to make ‘Hōtō’ Noodle Miso Soup
- 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.
- Prepare Vegetables and Chicken. Cut all ingredients into bite-size pieces or slices.
- 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.
- Add Miso and uncooked Noodles. The amount of Miso depends on the type and saltiness of Miso.
- When Noodles are softly cooked and the soup is thickened, add chopped Spring Onions and serve.
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