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Hoto Noodles

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Ingredients
  Hoto noodles/Frozen udon noodles 180 Gram
  Kabocha squash 150 Gram, slice
  Carrot 25 Gram, slice
  Daikon radish 50 Gram, slice
  Aburaage 1⁄2 Medium, slice (thin deep-fried tofu)
  Hakusai 100 Gram, slice (Nappa Cabbage)
  Komatsuna spinach 2 Bunch (200 gm), slice
  Maitake mushrooms 30 Gram, slice
  Shimeji mushrooms 30 Gram, slice
  Naganegi 10 Cm, slice (Long Green Onion)
  Water 900 Milliliter
  Niboshi 40 Gram (Dried Baby Sardines)
  Dashi kombu seaweed 4 Gram
  Miso 2 1⁄2 Tablsepsoons
Directions

GETTING READY
1. Slice the carrot, daikon radish into moon shaped pieces.
2. Remove the excess oil from aburaage with the help of a paper towel and cut into ½ inch slices.
3. Separate the maitake and shimeji mushrooms with the help of your fingers.
4. Cut the komatsuna spinach into ½ inch pieces.
5. Slice the green onion into ½ inch.
6. Remove the seeds from kabocha squash with the help of a spoon and slice them into pieces.
7. Cut the hakusai into 1/2 inch pieces. Separate the hakusai into white part and leafy part.

MAKING
8. Start by making the dashi sauce. Remove the head and stomach from the niboshi.
9. Take a pot of water and add the niboshi. Also add the dashi kombu seaweed.
10. Allow them to soak in water for more than 30 minutes.
11. When they are completely soaked, turn on the heat and bring them to boil.
12. Simmer the dashi stalk for 4-5 minutes on reduced heat.
13. Turn off the heat and remove the dashi kombu seaweed. Place it on the cutting board and cut into thin strips.
14. Strain the stalk in a pot with a strainer removing the baby sardines.
15. To the pot of dashi stalk, add daikon radish, carrot, aburaage, and mushrooms. Drop in the kombu seaweed and turn on the heat.
16. Bring the mixture to boil and then reduce the heat.
17. Cover the pot and simmer for 4-5 minutes on low heat.
18. Add the hoto noodles, kabocha and white part of hakusai.
19. Cover the pot and allow them to boil. Follow the cooking instructions on the package for cooking the noodles.
20. Drop in the green onion and leafy part of hakusai.
21. Add the komatsuna spinach and simmer for 2 more minutes.
22. Add the miso to the noodle mixture and bring them to boil.

SERVING
23. In a serving dish, pour the noodles and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Noodle
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
3

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