‘Hōtō’ Noodle Miso Soup
‘Hōtō’ Noodle Miso Soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, ‘hōtō’ noodle miso soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

‘Hōtō’ Noodle Miso Soup is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. ‘Hōtō’ Noodle Miso Soup is something which I have loved my entire life. They are nice and they look fantastic.

Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles. Great recipe for 'Hōtō' Noodle Miso Soup. 'Hōtō' is a regional dish originating from Yamanashi, Japan.

To begin with this recipe, we must prepare a few ingredients. You can cook ‘hōtō’ noodle miso soup using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make ‘Hōtō’ Noodle Miso Soup:
  1. Take 250 g Plain Flour
  2. Get 125 ml (1/2 cup) Water
  3. Take 3 cups Dashi Stock
  4. Prepare 1/2-1 Carrot
  5. Take 200-300 g Chicken *thinly sliced (*can be replaced by Tofu)
  6. Prepare 3-4 Satoimo (Taro) OR 1 large Potato
  7. Take 3-4 Shiitake OR Shimeji
  8. Make ready 1/4-1/2 Daikon
  9. Get 1/8 Pumpkin
  10. Prepare 1-2 Abura-age (Deep-fried Thin Tofu)
  11. Make ready 3-4 tablespoons Miso
  12. Make ready 2 Spring Onion *thinly sliced

Hōtō is a popular dish in Yamanashi made using miso soup and flat udon noodles. While some may consider Hōtō a variant of udon, the local Japanese consider this a unique dish separate to the popular thick noodles. Hōtō is believed to have originated either as a means to counter food shortages due to changing agriculture in Yamanashi, or. Hōtō (ほうとう) is a noodle from Yamanashi, Japan.

Steps to make ‘Hōtō’ Noodle Miso Soup:
  1. Make noodles first. Mix Plain Flour and Water in the ratio of 2 to 1 and make dough. Flatten the dough using a rolling pin or pasta maker and cut into about 1cm width.
  2. Prepare Chicken and Vegetables. Cut all into small bite-size pieces or slices.
  3. Heat Dashi Stock in a pot, add Vegetables and Chicken and cook over medium heat until almost soft. Then add uncooked Noodles and Miso. The amount of Miso depends on the type and saltiness of Miso.
  4. When noodles are cooked and the soup is thickened, add chopped Spring Onions and serve.

It is made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is a type of udon, locals do not consider it to be an udon dish because the dough is prepared like dumplings rather than noodles. The adjoining prefectures, Nagano, Shizuoka and Gunma have similar noodle dishes with soy sauce. Hōtō udon: a local dish of Yamanashi Prefecture, a type of miso soup with udon and vegetables. One of the significant differences between usual udon and Hōtō udon is salt.

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