Hōtō is a regional dish originating from Yamanashi, Japan. The wide noodles are stewed with vegetables in miso soup. Hōtō noodles are actually different from Udon noodles as they are made from ordinary low-gluten flour in the style similar to dumplings. That’s why it is easy to prepare at home. I once lived in Yamanashi and I learned this dish from a local chef.
250g Plain Flour
125ml (1/2 cup) Water
*Note: If you don’t want to bother making the noodles, use Udon Noodles or Pappardelle.
3 cups Dashi Stock *OR 3 cups Water and 1 heaped teaspoon Dashi Powder
1 small Carrot
200g Chicken *thinly sliced, can be replaced with Pork OR Tofu
3 to 4 Satoimo (small Taro) *OR 1 large Potato
3 to 4 Shiitake Mushrooms *OR Shimeji
1 sheet Abura-age (Fried Thin Tofu)
3 to 4 tablespoons Miso
1 small piece Ginger *optional, sliced into thin strips
2 Spring Onion *thinly sliced
- Make noodles first. Mix Plain Flour and Water in the ratio of 2 to 1 and make dough. Add extra Water if required. Flatten the dough using a rolling pin or pasta maker and cut into about 1cm width.
- Prepare Vegetables and Chicken. Cut all ingredients into bite-size pieces or slices.
- Heat Dashi Stock in a pot, cook Vegetables and Chicken over medium heat until almost soft. *Note: Some Vegetables can be cooked quickly, cook the ingredients accordingly.
- Add Miso and uncooked Noodles. The amount Miso to add depends on the type and saltiness of Miso.
- When noodles are softly cooked and the soup is thickened, add chopped Spring Onions and serve.