Hoto Noodle Soup Yamanashi Recipe

Believe me when I say this heartwarming bowl of udon noodle soup is like a cozy hug on a chilly day—it’s got all the comfort food vibes with a side of zen. Let’s dive into this deliciousness, where kabocha squash, napa cabbage, and tofu come together with fragrant miso and dashi stock to create an umami explosion that’ll have your taste buds doing the happy dance.

Hoto Noodle Soup is a quintessential dish from Yamanashi, so it’s fitting to begin with here in the heart of Yamanashi. The udon noodles are wide and flat and pair perfectly with the seasonal kabocha squash and napa cabbage.

The kabocha and cabbage, which is also in season, have nice crunchy textures and are a great foil to the soft noodles. This soup is so much more than just a vehicle for the noodles, though, as the dashi stock and miso really take it to another level.

Hoto Noodle Soup Yamanashi Recipe Ingredients

• Kabocha Squash: Rich in beta-carotene and fiber, adds a subtle sweetness.
• Napa Cabbage: Packed with vitamins C and K, offers a mild, refreshing crunch.
• Tofu: High in protein and calcium, lends a creamy texture.
• Dashi Stock: Umami-rich base made from kombu and bonito adds depth.
• Miso Paste: Fermented, savory flavor with probiotics for gut health.

Hoto Noodle Soup Yamanashi Recipe Ingredient Quantities

• 200g flat udon noodles (hoto noodles)
• 100g kabocha squash, peeled and cubed
• 100g napa cabbage, chopped
• 1 carrot, peeled and sliced
• 1 leek, sliced
• 100g mushrooms (shiitake or enoki), sliced
• 1/2 block tofu, cubed
• 1 liter dashi stock
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Green onions, chopped, for garnish
• Sesame seeds, for garnish

How to Make this Hoto Noodle Soup Yamanashi Recipe

1. In a big saucepan, warm the vegetable oil over medium heat. Toss in the minced garlic and the grated ginger, and sauté until they’re fragrant, which should take roughly one minute.

2. Put the napa cabbage, carrot, leek, mushrooms, and kabocha squash in the pot. Stir-fry the vegetables for about 5 minutes, until they start to soften.

3. Add the dashi stock and heat everything to a boil. Once at a boil, reduce the heat and let it all simmer.

4. Add the cubed tofu to the pot and let everything simmer for about 10 minutes, or until the vegetables are tender.

5. In a small bowl, combine the miso paste with a little hot broth from the pot to dissolve it. Add the dissolved miso to the pot with the soy sauce. Stir to combine.

6. Add salt and pepper to the soup to taste, ensuring you have the correct balance. Adjust as necessary.

7. As the soup simmers, prepare the udon noodles as per the package instructions. Once cooked, drain the noodles and set them aside.

8. Combine the heated soup and the cooked udon noodles in a large bowl, stirring to mix, until the noodles are soup-warm.

9. Scoop the soup into bowls, making sure that each bowl contains a blend of noodles, vegetables, and tofu.

10. Before serving, each bowl should be garnished with chopped green onions and a sprinkle of sesame seeds.

Hoto Noodle Soup Yamanashi Recipe Equipment Needed

1. Big saucepan
2. Stirring spoon
3. Small bowl
4. Measuring spoons
5. Knife
6. Cutting board
7. Peeler
8. Grater
9. Pot for cooking noodles
10. Strainer or colander
11. Ladle
12. Serving bowls
13. Optional: Garlic press (for minced garlic)

FAQ

• What is the best way to prepare the udon noodles for this soup?– The udon noodles should be cooked according to the instructions on the package until they are just tender.
  – Set the noodles aside until you’re ready to add them to the soup.
• Can I substitute kabocha squash with another type of squash?– If kabocha is unavailable, you can definitely use other types of squash, like butternut or acorn squash. Just be sure to adjust the cooking time as necessary to account for differing thickeners and flavor.
• Is it possible to make this recipe vegetarian or vegan?Certainly! Utilize a vegetarian dashi stock and guarantee that your miso paste contains no animal products to keep this recipe friendly to vegans.
• Can I add meat to this soup for additional protein?– Yes, you may put sliced chicken or pork in the soup if you wish. Cook the meat thoroughly before putting in the vegetables.
• How do I enhance the flavor if it’s too mild?– You can season it further with soy sauce, miso, or a bit of salt and pepper. More garlic or ginger can also elevate the flavor.
• Can I use a different type of mushroom?– You can substitute if needed. This soup works well with button mushrooms or oyster mushrooms.
• How should leftovers be stored?Refrigerate leftover portions in an airtight container for 3 days maximum. If dashi has become a dish mainstay for you and you wish to use it to reheat ramen noodles, then a bit more of that broth may be requisite. Noodles will absorb broth, and it may need a second life for the umami factor to be sustained.

Hoto Noodle Soup Yamanashi Recipe Substitutions and Variations

200g is equals to flat, udon-size noodles. Substitute with 200g of any wide, flat pasta or noodle-like tagliatelle or fettuccine.
100g kabocha squash: Substitute with 100g butternut or acorn squash, peeled and cut into cubes.
100g napa cabbage: Use 100g savoy cabbage or bok choy, chopped.
1 liter dashi stock: Substitute with 1 liter vegetable broth or chicken broth (for non-vegetarian options).
2 tablespoons miso paste
Substitute with 2 tablespoons soy sauce for a simpler flavor, or with a mixture of 1 tablespoon tahini and salt for a creamy texture.

Pro Tips

1. Miso Addition: Always dissolve the miso paste in a little hot broth before adding it to the pot to prevent clumping and ensure it blends smoothly with the soup. This method preserves the flavor and texture of the miso.