Hoto Flat Noodles with Hiyamugi Noodles. Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon. Check out my other videos on cooking with these noodles on my channel.

Thus, in order to make up for food shortages. Fresh hoto noodles are impossible to find outside of Yamanashi prefecture, so some people use udon noodles instead. You can also make hoto noodles Filled with starchy vegetables, meat, and flat noodles in miso-based dashi broth, this hearty noodle soup called Hoto is a popular regional food. You can cook Hoto Flat Noodles with Hiyamugi Noodles using 8 ingredients and 2 steps. Here is how you cook it.

Ingredients of Hoto Flat Noodles with Hiyamugi Noodles

You need 100 grams of dried noodles Hiyamugi noodles or udon noodles.
You need 120 grams of Kabocha squash.
Prepare 70 grams of Pork.
You need 1 of leaf Aburaage.
It's 3 of leaves Shiitake mushrooms.
It's 500 ml of Dashi stock (or combine 1 teaspoon of dashi stock powder with water).
Prepare 2 tbsp of Awase miso.
You need 1 of as much (to taste) Shichimi spice.

Noodles are a staple in Japanese cuisine. This article will guide you through every type of Japanese In Nagoya, the noodles are simmered in miso soup for miso-nikomi udon. A wide variety of hiyamugi noodles options are available to you, such as low-fat. You can also choose from hand made, refined hiyamugi noodles, as well as from iso hiyamugi noodles.

Hoto Flat Noodles with Hiyamugi Noodles instructions

Cook the noodles, rinse well in running water, then drain well. Pour the dashi stock into a pot and add the pork, kabocha and shiitake mushroom to cook. Remove the harshness. Pour boiling water on the aburaage to drain excess oil. Cut and add to the pot. Add the noodles and dissolve in the miso..
Season with shichimi spice if needed and serve..

There are also specific noodle hot pots and Hoto Nabe is one of them. This is a one pot dish of hand made flat noodles simmered in a miso based soup. Lots of vegetables like kabocha squash, napa cabbage, carrots, and taro are added to the pot. Hoto Nabe is a regional specialty of the Yamanashi. hōtō noodles, hōtō miso soup base, carrot, pumpkin, taro (satoimo), burdock, white long green onion, shimeji mushrooms, field peas. Usually regarded as a variety of the popular udon, hōtō is a comforting Japanese dish which consists of flat noodles cooked in a flavorful miso broth alongside various seasonal vegetables such as squash, potatoes, taro roots, or carrots.