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Ingredient
‘Hōtō’ Noodle Miso Soup
Introduce
Chef :
Hiroko Liston‘Hōtō’ Noodle Miso Soup
'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.
Ingredient
Food ration :
4 servings
250 g
Plain Flour
125 ml (1/2 cup)
Water
3 cups
Dashi Stock
1/2-1
Carrot
4-5 cm
Daikon
1/8
Pumpkin
1 sheet
Abura-age (Fried Thin Tofu)
3-4 tablespoons
Miso
Cooking instructions
* Step 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.
* Step 2
Prepare Vegetables and Chicken. Cut all ingredients into bite-size pieces or slices.
* Step 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.
* Step 4
Add Miso and uncooked Noodles. The amount of Miso depends on the type and saltiness of Miso.
* Step 5
When Noodles are softly cooked and the soup is thickened, add chopped Spring Onions and serve.
Note: if there is a photo you can click to enlarge it
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