HOTO is local cuisine that is basically eaten in Yamanashi prefecture, Japan. The flat noodles made from wheat flour is called HOTO and it’s simmered with seasonal vegetables, mushrooms, and meat.
The main characters are very flat noodles and often cooked with kabocha squash (Japanese pumpkin).
HOTO looks similar to UDON noodles but the biggest difference is it doesn’t contain salt. It results in less chewy noodles. Also the soup gets nice and thick by simmering uncooked noodles in a hot pot.
It’s a special miso soup with very good noodles, so I should use the big hot pot, earthen pot (called donabe in Japanese)!
【Recipe (2 servings)】
2 oz miso paste (fermented soybean paste)*1
2 teaspoon dashi granules*2
6.5 oz HOTO noodles
0.7 oz (1 sheet) thin fried tofu, Cut into rectangles
2.5 oz daikon, Sliced
1.5 oz carrot, Sliced
1.5 oz green onion, Sliced
3.5 oz kabocha squash, Cut into bite-sized
1 oz shiitake mushrooms, Sliced
1.5 oz shimeji mushrooms, Cut a hard tip of mushrooms
4 cups (1L) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat water, daikon, carrot, green onion in a hot pot.
2. Once it boils, add kabocha squash and simmer for 1-2 minutes.
3. Add HOTO noodles, thin fried tofu, and two kinds of mushrooms. (Add dashi granules if you need). Simmer for 10 minutes.
4. Add miso paste and stir until miso is completely melted. Simmer again for 5 minutes. (Make sure all ingredients are completely cooked!)
Ready to eat!
This is the biggest bowl of miso soup ever! haha
The noodles become so soft and nice by stewing well. You can taste fantastic rich miso soup with various ingredients!!
Enjoy your miso soup!