miso broth

Hōtō Noodle Soup (Hōtō Nabe) is a noodle soup dish with flat noodles, pumpkin and other vegetables. The ingredients are cooked in a miso-flavoured broth. It is a perfect dish on a cold day but of course you can eat it in summer too.If you use konbu-dashi, you can make a vegan HōTō.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Hōtō Noodle Soup (Hōtō Nabe)

flour

flour / bread flour

water

pumpkin ((note 2))

daikon

carrot

shiitake mushrooms ((note 3))

/ 1.1 ounces shimeji mushrooms ((note 3))

Chinese cabbage

aburaage

green onion

/ 2.1 ounces miso ((note 5))

½ tsp soy sauce

mirin

tsp cooking sake

sugar

Shichimi tōgarashi ((optional))

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

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

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

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

Making Hōtō Noodles (note 6)

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

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

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

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).

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

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

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.

Green onion: Cut diagonally into 6cm / 2⅜&quot; long pieces.

Preparing Vegetables (do this while resting noodles)

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.

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.

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

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

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.

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

Cooking and Serving Hōtō

This vegan bone broth is just the thing for chilly mornings or when you feel something coming on. With ginger, miso, spicy chili, and garlic.

Vegan Bone Broth

onion

carrots (skin on in chunky rounds)

mushrooms

leek

celery

coconut oil

shiitake mushrooms (dried)

kombu (or kelp)

peppercorns

ginger (thumb-sized piece, chopped)

garlic (cut in half, skin on)

miso

coconut aminos (or tamari)

ginger

sesame seeds

jalapenos (optional)

chili flakes (optional)

Toss the onion, carrot, fresh mushrooms, leek, and celery with the coconut oil and bake at 400°F (200°C) for 30 minutes, stirring every 10 minutes.

In a large pot combine the roasted veggies and all their juices along with the water, dried shiitake, kombu, pepper, ginger, and garlic.

Cover and bring to a boil, then immediately turn down to a simmer. Let this mixture simmer on low for about an hour.

After an hour has passed, strain the veg from the broth. Some of the broth veggies like the carrots and mushrooms will be good to eat, but the rest of it will be compost.

Once cool, either freeze the stock into 1 - 1 1/2 cup servings or store in the fridge for around a week.

When ready to serve, heat up a serving on to stove top. When the broth is warm, add a little of it to the miso and mix until the miso has dissolved. Continue to add the rest of the broth along with the coconut aminos, chilis, ginger, and sesame seeds. Drink warm.

Top 2 miso broth recipes from across the web

The most viewed miso broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hōtō Noodle Soup (Hōtō Nabe)

Vegan Bone Broth

Top 2 miso broth recipes from across the web

The most viewed miso broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hōtō Noodle Soup (Hōtō Nabe)

Vegan Bone Broth

The most viewed miso broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine