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.
Plain Flour 250g
Water 125ml (1/2 cup)
*Note: If you don’t want to bother making the noodles, use Udon Noodles or Pappardelle.
Dashi Stock 3 cups *OR 3 cups Water and 1 heaped teaspoon Dashi Powder
Carrot 1/2 to 1
Chicken 200 to 300g *thinly sliced, can be replaced by Pork or Tofu
Satoimo (Taro) 3 to 4 *OR 1 Large Potato
Shiitake 3 to 4
Daikon 1/4 to 1/2
Abura-age (Deep-fried Thin Tofu) 1
Miso 3 to 4 tablespoons
Ginger 1 small piece *optional, sliced into thin strips
Spring Onion 2 *thinly sliced
- Make noodles first. Mix Plain Flour and Water in the ratio of 2 to 1 and make dough. Flatten the dough using a rolling pin or pasta maker and cut into about 1cm width.
- Prepare the Vegetables and Chicken. Slice or cut vegetables into small bite-size pieces.
- Heat Dashi Stock in a pot, add Vegetables and Chicken and cook over medium heat until almost tender. Then add Miso and uncooked Noodles. The amount Miso to add depends on the type and saltiness of Miso.
- When noodles are cooked and the soup is thickened, add chopped Spring Onions and serve.