‘Hōtō’ Noodle Miso Soup is my family’s favourite Noodle Miso Soup. It can be a perfect dinner on a cold winter day. I usually make the Noodles from scratch, but you can use ready-made Udon Noodles OR Pappardelle. If you have some leftover Dumpling Wrappers, that would be a perfect substitute.
3 cups Dashi Stock *OR 3 cups Water and 1 heaped teaspoon Dashi Powder
200 to 300g Chicken *thinly sliced, can be replaced by Pork
1 small piece Ginger *optional, sliced into thin strips
3 to 4 Satoimo (Taro) OR 1 large Potato
3 to 4 Shiitake Mushrooms
1 Abura-age (Deep-fried Thin Tofu)
3 to 4 tablespoons Miso
10 Dumpling Wrappers *cut into the size that is easy to eat
1 Spring Onion *thinly sliced
- Cut all Vegetables and Chicken into small bite-size pieces or slices. *Note: Cut Pumpkin slightly larger.
- Heat Dashi Stock in a pot, add Vegetables and Chicken and cook over medium heat until almost tender. Then season with Miso, and add Dumpling Wrappers, 1 piece at a time. *Note: The amount of Miso depends on the type and saltiness of Miso.
- Simmer until Dumpling Wrappers are softly cooked. Naturally, you can add more Dumpling Wrappers as much as they can be cooked in the soup.
- When Dumpling Wrappers are cooked, add chopped Spring Onions and serve.