August 30, 2016

Japanese Hoto Noodles | By Yuki Gomi

Japanese Hoto noodles is a simple and home style noodle soup made with meat and vegetables. It can be easily thrown together to make a meal for 4 and you can change the meat or vegetables to suit personal preferences.

This is Yuki's final recipe from her Japanese cooking class, don't miss her 1st, 2nd and 3rd recipes which I've already shared.


Ingredients:
250g udon noodles or any wheat noodles
150g pork shoulder sliced into thin pieces
200g kabocha pumpkin or butternut squash
4 new potatoes
1-2 peeled carrots
10cm peeled daikon
1 leek
3 shiitake mushrooms
3-4 tbsp miso paste
2 pieces of kombu (dried kelp) roughly 24 x 5cm
1500ml water

Directions:
1. To make the stock, wipe the kombu with a clean cloth (the kombu shouldn't be washed). Put the water in a deep pot and soak the kombu for about 30 minutes. Heat it up slowly and when the water comes to a boil, take out the kombu and remove the stock from the heat
2. Peel and cut the daikon and carrots into 2cm pieces, then cut the kabocha into 3cm and the potatoes in half
3. Slice the shiitake mushroom in half, and break the shimeji mushroom into smaller pieces. Cut the leek along it's length and slice into 3 cm wide diagonal pieces
4. Heat up the pot with the stock and add the kabocha, potatoes, carrots and daikon then cook until soft. Take out the potatoes and kabocha from the pot and leave to one side
5. Add the leek, mushrooms, pork and noodles and cook them for around 5 minutes until they soften. Then add the cooked kabocha and daikon back into the pot
6. Remove from the heat and add miso to taste. Add more or less according to preference  

Yuki's tips:
*You can add nappa cabbage or any root vegetables
*You can make vegetarian hoto with pork and kombu stock


And that's it from Yuki Gomi, hope you enjoy all her recipes!


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