Hoto-style Noodle Soup
A local specialty of Yamanashi prefecture, Hoto is a flat noodle made with flour. Cook vegetables with the noodles in one big pot.
Photographed by Osamu Enomoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 1 serving Boiled kishimen or udon noodles (200 g)Note
A speciality of Nagoya. Flat, wide noodles with a chewy texture.
- 1/2 chicken breast (small) (80 g)
- 1/10 kabocha pumpkin (150 g)
- 1 king oyster mushroom (large) (50 g)
- 1/2 naga-negi long onion (45 g)
- 600-700 ml dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly kombu kelp and bonito flakes. Substitute with 1 to 1 round teaspoon of dashi powder dissolved in 600-700 ml of hot water.
- 2 round tbsp miso
- A pinch of shichimi chili pepperNote
Mixed chili pepper. The spiciness and fragrance of the chili base is balanced with seven different ingredients: powdered sanshyo pepper, hemp seed, sesame, shiso seed, poppy seed and green laver.
Using a spoon, scrape away the kabocha seeds and stringy pulp and cut into 2 cm cubes. Cut the king oyster mushroom lengthwise in half and then into 4 cm long pieces. Cut each piece lengthwise into 5 mm slices. Cut the negi diagonally into 7-8 mm slices. Remove excess fat from the chicken breast and cut into 2 cm cubes.
Pour the dashi into a small pot and place over medium heat. Bring to a boil and add the chicken and pumpkin. Return to a boil and then reduce the heat to low and simmer for 8-10 minutes. When the pumpkin is tender, add the mushrooms and simmer for another minute.
Start off by adding the ingredients that need more time to cook.
When the mushrooms are almost done, put the miso in a ladle and use cooking chopsticks to mix the miso with a little bit of dashi and gradually dissolve the miso. Then add to the soup. Add the negi, and simmer briefly. Add and separate the kishimen noodles. Occasionally stir and simmer for 1-2 minutes until the noodles are tender. Serve in individual bowls and sprinkle with shichimi chili pepper.