Hoto Noodles

🛒 Ingredients

• Hoto Noodles (dried) 100 g · 250 kcal
• Japanese Pumpkin (Kabocha) 150 g · 70 kcal
• Daikon Radish 100 g · 15 kcal
• Carrot 50 g · 20 kcal
• Shiitake Mushrooms 30 g · 10 kcal
• Napa Cabbage 100 g · 15 kcal
• Tofu (firm) 50 g · 45 kcal
• Miso Paste (Awase Miso) 30 g · 30 kcal
• Dashi Broth (from granules) 100 g · 25 kcal
• Water 50 g · 0 kcal
• Green Onions (scallions) 5 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the vegetables by cutting the kabocha into bite-sized pieces, daikon and carrot into half-moon slices, shiitake mushrooms into slices, and napa cabbage into large chunks.
2. In a large pot, combine the dashi broth and water, then add the kabocha, daikon, and carrot; bring to a simmer and cook for about 10 minutes until slightly tender.
3. Add the Hoto noodles, shiitake mushrooms, napa cabbage, and tofu to the pot; continue to simmer for another 10-15 minutes, stirring occasionally, until the noodles are cooked through and vegetables are tender.
4. Remove a small amount of broth from the pot and dissolve the miso paste in it, then return the miso mixture to the pot and stir well.
5. Serve the Hoto noodles immediately in deep bowls, garnished with chopped green onions.