‘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


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
1 Egg

  1. Cut thinly sliced Pork, all Vegetables and Abura-age (Deep-fried Thin Tofu) into bite-size pieces or slices.
  2. Warm Udon Noodles in hot water, loosen, then drain.
  3. 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.
  4. 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.
  5. 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.
  6. Make a room in the centre add an Egg, cover with a lid, and simmer until the Egg is softly cooked.