RECIPE: Hōtō Udon Hot Pot
Hōtō noodles feel like a warm hug from obaachan. With a texture more similar to dumplings than noodles, hōtō noodles are thick, rustic noodles that are wider and doughier than regular udon noodles.
Unique to these noodles, they don’t need to be pre-cooked and can be added directly into a hot noodle soup as you cook the other ingredients. Try this homestyle Hoto Udon Hotpot recipe but feel free to use any vegetables or protein you have on hand!
- 3-4tbsp of dashi powder (available in our Creative Beginnings: Redefining “Wa” Care Package)
- 1.5L of water
- 150g of chicken or pork (cut into bite-size pieces)
- ¼ of a squash (cut into bite-size pieces)
- Handful of sliced carrots
- Handful of mushrooms (cut into bite-size pieces)
- Handful of snow peas (cut into bite-size pieces)
- 1 package of HOTO UDON
- 70-80g of miso
- Handful of green onions (negi) (cut diagonally into 2-inch pieces)
- Add the dashi powder to 1.5L of water and bring to a boil. Add the meat, squash, carrots, mushrooms and snow peas and bring to a boil again.
- Gently separate the noodles and add to the water. Simmer until the noodles soften (about 10-12 mins).
- Reduce the heat to low and stir in the miso.
- Add the green onions and gently simmer for 2-3 mins.
- Remove from heat, cover, and let steam for a few minutes.
- Serve family-style in a large communal bowl.