How to Make Japanese Hōtō
Last modify: 2023/11/13
Ingredients:
1. For the Broth:
6 cups dashi (Japanese broth); 3 tablespoons miso paste (white or red miso); 2 tablespoons soy sauce; 1 tablespoon mirin (sweet rice wine); 1 tablespoon sake; 1 teaspoon sugar.
2. For the Noodles and Vegetables:
8 oz (about 225g) Hōtō noodles (or substitute with udon noodles); 1 cup kabocha squash, cut into bite-sized pieces; 1 cup napa cabbage, chopped; 1 large carrot, sliced; 1 leek, sliced; 1 cup shiitake mushrooms, sliced; 1 cup tofu, cubed.
Instructions
1. Prepare the Broth:
In a pot, combine dashi, miso paste, soy sauce, mirin, sake, and sugar.Whisk the mixture well to dissolve the miso paste.Bring the broth to a simmer over medium heat. Be careful not to boil it.
2. Add Vegetables and Tofu:
Add kabocha squash, napa cabbage, carrot, leek, shiitake mushrooms, and tofu to the simmering broth.Cook until the vegetables are tender but not mushy, usually about 10-15 minutes.
3. Cook the Noodles:
While the vegetables are cooking, prepare the Hōtō noodles according to the package instructions. If using fresh noodles, they typically take a few minutes to cook.
4. Combine and Serve:
Drain the noodles and divide them among serving bowls.Ladle the hot miso broth and vegetables over the noodles.Garnish with green onions or cilantro if desired.
5. Enjoy:
Serve the Hōtō hot and enjoy this comforting bowl of Japanese goodness!Feel free to adjust the ingredients and their quantities based on your preferences. You can also add other seasonal vegetables or protein of your choice to make it even more diverse. Enjoy your homemade Hōtō!