‘Hōtō’ Noodle Miso Soup is one of my favourite Noodle dishes. It requires quite an effort for me to cook it as I always make ‘Hōtō’ Noodles from scratch. This dish is very similar to ‘Hōtō’ but much easier to prepare. This recipe is for 1 serving, but it is easy to increase. Just cook everything in the Miso flavoured soup until soft.
1 serving Cooked Udon Noodles
1 & 1/2 cups Dashi Stock *OR 1 & 1/2 cups Water and 1/2 teaspoon Dashi Powder
60g thinly sliced Pork *OR Chicken
80-100g Vegetables *Today I used Daikon, Carrot, Shiitake & Bok Choy
1/2 sheet Abura-age (Deep-fried Thin Tofu)
1 large Spring Onion *thickly sliced diagonally
1 to 1 & 1/2 tablespoons Miso *Today I used 1 heaped tablespoon Red Miso
1/2 to 1 teaspoon Sugar *optional
*Note: You don’t need Sugar if you use mild White Miso
- Cut thinly sliced Pork, all Vegetables and Abura-age (Deep-fried Thin Tofu) into bite-size pieces or slices.
- Warm Udon Noodles in hot water, loosen, then drain.
- Heat Dashi Stock, Daikon and Carrot (and other Vegetables that need to be cooked longer) in a pot, and bring to the boil. Add Pork and Shiitake, and cook over medium heat for 2-3 minutes.
- Add the drained Udon Noodles, Abura-age (Fried Thin Tofu), Bok Choy and Spring Onion (and other Vegetables that can be cooked quickly), and cook for 2-3 minutes.
- Meanwhile, place Miso and Sugar (*optional) in a small bowl, add some soup from the pot, and mix well. Then add Miso to the pot and gently stir to mix.
- Make a room in the centre add an Egg, cover with a lid, and simmer until the Egg is softly cooked.