Thick Flat Hoto Noodles in Miso Soup

"Hoto noodles" is a recipe originating in Yamanashi prefecture. You can add mushrooms, Chinese cabbage, and seasonal vegetables to the main ingredient: kabocha (pumpkin).

Thick Flat Hoto Noodles in Miso Soup
Photographed by MASAO KUDO


Recipe by
Noriko Hamasaki

Difficult

Soups & Stews

350kcal

70minutes

Calorie count is per serving.
Does not include the time to allow the dough the rest.

Ingredients (Serves 2-3)

  • [Hoto noodles]

    • 160 g all purpose flour
    • 70 ml lukewarm water
    • 1/2 tsp salt
  • 100 g daikon radish
  • 50 g carrot
  • 1 1/2 leaves Chinese cabbage
  • 150 g kabocha pumpkin
  • 1/2 abura-age
  • 1/2 bag nameko mushrooms
  • 50 g komatsuna Japanese mustard greens
  • 1.4 liters niboshi dashi (refer to preparation)
  • Salt
  • Miso

Preparation

1

Soak 15 g of niboshi in 1.5 liters of water for an hour and simmer to make the dashi.

Directions

1

Make the [hoto noodles]: Mix the salt and flour in a bowl and gradually stir in the water. When it forms a ball, place on a sterile board and knead thoroughly.

Advice

If cracks form in the surface of the ball, add a bit more lukewarm water.

2

When the consistency of the dough is soft and smooth, form a round ball and cover with a damp cheesecloth. Let the dough rest for an hour.

3

Sprinkle flour (not included in the amount listed in the recipe) over the board and rolling pin and roll the dough out to a thickness of 1 mm. Wrap the dough around the rolling pin and cut in half around the pin. Remove the two sections from the rolling pin. Fold each section in half and cut into 1 cm strips.

Advice

Wrapping the dough around the rolling pin and rolling it back and forth or pounding it on the board will make it easier to spread.

4

Quarter the daikon and carrot and cut into 6 to 7 mm slices. Chop the Chinese cabbage into bite size pieces. Remove the seeds and stringy parts from the pumpkin and cut into bite size pieces. Pour boiling water over the abura-age to remove excess oil. Cut lengthwise in half and then into 2 cm wide strips. Rinse the nameko mushrooms. Boil the komatsuna in water with a pinch of salt, drain and cut into 4 to 5 cm lengths.

5

Pour the dashi into a pot. Add the daikon, carrots, Chinese cabbage and abura-age and place over high heat. When it comes to a boil, reduce the heat to medium-low and simmer for 15 minutes. When all the ingredients are tender, dissolve 60 g of miso into the soup, and add the noodles, nameko mushrooms and kabocha pumpkin.

6

Simmer for another 15 minutes or so until the noodles are tender. Dissolve 30 g of miso into the soup, add the komatsuna and simmer briefly.

Tips

[Hoto noodles] Kneaded flour roughly cut into noodles. Cook with vegetables in soy bean paste sauce.