How to Prepare Tasty Hoto Flat Noodles with Hiyamugi Noodles

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.

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. Yamanashi, the birthplace of hoto noodles and hoto nabe (or hot pot), is famous for not being able to grow rice properly. You can have Hoto Flat Noodles with Hiyamugi Noodles using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Hoto Flat Noodles with Hiyamugi Noodles

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

The cold temperatures, mountainous landscapes, and abundance of volcanic debris buried in the soil makes it extremely difficult to grow. 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. 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.

Hoto Flat Noodles with Hiyamugi Noodles step by step

1. 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..
2. 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. In a nutshell, Hoto Noodles is a stew of flat udon noodles and vegetables in a miso broth.