Photograph of the finished Hoto noodles

Japan · Mì dẹt hầm bí đỏ tương miso Hoto

Hoto noodles

1 hr 20 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.3 lb
  • Photograph of Pumpkin Pumpkin 2.2 lb
  • Photograph of Miso paste Miso paste 7.1 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Taro Taro 1.1 lb
  • Photograph of Mushrooms Mushrooms 14.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Leek Leek 11.3 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Knead the dough with water for 10 minutes, then let it rest for 30 minutes. Roll it out to a thickness of 3 mm and cut it into strips 2 cm wide.
  2. 2 Do not sprinkle dry flour on the noodles and do not rinse them after cutting; the starch on the noodles acts as a thickening agent in the hoto pot.
  3. 3 Soak the kombu in 1.2 liters of water for 30 minutes, then simmer and remove.
  4. 4 Cook the pumpkin, taro, and carrots in the broth for 15 minutes.
  5. 5 Add the noodles directly to the pot and cook for 15 minutes; the noodles will release their starch, thickening the broth to the perfect hoto style.
  6. 6 Mix the miso with a ladle of broth, then pour it in, add the mushrooms and leeks, and cook for the final 5 minutes.

With an appliance

  • Microwave 1 hr 16 min

    Replace step 4: put pumpkin, taro, carrots and broth into a bowl with a steam vent, microwave at 900 W for 10 minutes, then transfer back to the pot; step 5 continues to cook the noodles directly on the stove for 15 minutes to allow the starch to thicken the broth.

Start cooking