Step 1

Using the Hōtō Noodles ingredients, follow the recipe instructions for Home-made Udon Noodles with slight variations as per the following:

Step 2

The resting time of the dough can be reduced to 10-15 minutes instead of 30-60 minutes.

Step 3

When the dough is stretched to 3mm / ⅛" thick, the surface areas will be smaller than the area indicated in the recipe card due to the smaller amount of flour used.

Step 4

Cut the folded dough into 1cm / ⅜" wide strips, instead of 3mm / ⅛" wide. Coat the noodles with plenty of flour.

Step 5

Pumpkin: Remove seeds and cut across the skin into about 4cm / 1½" cubes so that each piece has skin on one side.

Step 6

Daikon: Quarter or halve (if the root is thin) the daikon vertically, then slice into 5mm thick pieces.

Step 7

Carrot: Halve the carrot vertically (or omit this if the root is thin), then slice into 5mm thick pieces.

Step 8

Shiitake mushrooms: Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).

Step 9

Shimeji mushrooms: Remove the bottom part of the stems that are clustering all mushrooms together and divide into a few clusters.

Step 10

Chinese cabbage: Halve each leaf vertically, then cut them perpendicular to the first cut, into 4cm long pieces.

Step 11

Aburaage: Pour boiling water (not in ingredients) over the aburaage to remove excess oil on the surface. Squeeze the water out. Cut the sheet of aburaage lengthwise in half, then cut it perpendicular to the first cut into 4 equal widths. You will get 8 squarish pieces.

Step 12

Green onion: Cut diagonally into 6cm / 2⅜" long pieces.

Step 13

Put dashi stock, daikon, carrot, and pumpkin (skin side down) in a shallow pot (note 6). Bring it to a boil and cook for 2-3 minutes over high heat.

Step 14

Add Hōtō noodles to the pot, untangling the noodles with chopsticks or a fork. When the broth starts boiling, reduce the heat to medium low and cook for 5 minutes. Occasionally stir the noodles so they don’t stick to the bottom of the pot.

Step 15

Add Chinese cabbage, shimeji mushrooms and aburaage to the pot, increase the heat to medium high. Cook for 5 minutes.

Step 16

Add green onions and remaining Miso-flavoured Broth ingredients, except miso, to the pot. Cook for a minute.

Step 17

Put miso in a small sieve with a handle. Dip the sieve in the broth to cover the miso in the broth and dilute the miso using chopsticks or a spoon (note 7). Taste test and if too salty, add some hot water/water to adjust.

Step 18

As soon as the broth starts boiling, turn the heat off. Serve immediately with shichimi tōgarashi (if using).