‘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.


4 Servings


3 cups Dashi Stock *OR 3 cups Water and 1 heaped teaspoon Dashi Powder
1/2 Carrot
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
1/8 Pumpkin
1/4 Daikon
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

  1. Cut all Vegetables and Chicken into small bite-size pieces or slices. *Note: Cut Pumpkin slightly larger.
  2. 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.
  3. Simmer until Dumpling Wrappers are softly cooked. Naturally, you can add more Dumpling Wrappers as much as they can be cooked in the soup.
  4. When Dumpling Wrappers are cooked, add chopped Spring Onions and serve.