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Hoto Noodle Soup

Name: Hoto Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: For the Dashi (anchovy + kombu):; ¾ cup iriko/niboshi (boiled and dried anchovies) (skip for vegan/vegetarian); 1 piece kombu (dried kelp) (5 g; 1½ x 3½ inches, 4 x 9 cm per piece); 5 cups water; For the Ingredients:; ⅛ kabocha squash (6.3 oz, 180 g with seeds); 4.2 oz daikon radish (1½ inches, 3.8 cm); ⅓ carrot (4.2 oz, 120 g); 1 Yukon gold potato (5.2 oz, 148 g); ¼ onion (1.5 oz, 43 g); 2 leaves napa cabbage (6 oz, 170 g); ½ leek (or Tokyo negi/long green onion); ½ package shimeji mushrooms (1.8 oz, 50 g); 2 shiitake mushrooms; 1 aburaage (deep-fried tofu pouch) (or you can buy crispy fried tofu puffs from an Asian grocery store; blanch them first to get rid of excess oil); 6 oz sliced pork loin; 7.8 oz hoto noodles (uncooked) (or 18 oz, 500 g frozen sanuki udon noodles or make homemade hoto noodles; see Notes); For the Seasonings:; 4 Tbsp sake; 2 Tbsp mirin; 5 Tbsp miso (or more, to taste); Diamond Crystal kosher salt (to taste); To Serve:; shichimi togarashi (Japanese seven spice) (for a spicy kick)

Prep Time

15m

Cook Time

30m

Total Time

45m

This Hoto Noodle Soup is a hearty and flavorful Japanese dish filled with a variety of vegetables, pork loin, and chewy noodles. The umami-rich Dashi broth is made with kombu and anchovy, while seasonings like sake, mirin, and miso add depth of flavor. Top with shichimi togarashi for a spicy kick.

Noodle Soup

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Recipe Options

Ingredients

Servings: 2

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¾ cup iriko/niboshi (boiled and dried anchovies) (skip for vegan/vegetarian)

1 piece kombu (dried kelp) (5 g; 1½ x 3½ inches, 4 x 9 cm per piece)

⅛ kabocha squash (6.3 oz, 180 g with seeds)

4.2 oz daikon radish (1½ inches, 3.8 cm)

⅓ carrot (4.2 oz, 120 g)

1 Yukon gold potato (5.2 oz, 148 g)

¼ onion (1.5 oz, 43 g)

2 leaves napa cabbage (6 oz, 170 g)

½ leek (or Tokyo negi/long green onion)

½ package shimeji mushrooms (1.8 oz, 50 g)

2 shiitake mushrooms

1 aburaage (deep-fried tofu pouch) (or you can buy crispy fried tofu puffs from an Asian grocery store; blanch them first to get rid of excess oil)

6 oz sliced pork loin

7.8 oz hoto noodles (uncooked) (or 18 oz, 500 g frozen sanuki udon noodles or make homemade hoto noodles; see Notes)

5 Tbsp miso (or more, to taste)

Diamond Crystal kosher salt (to taste)

shichimi togarashi (Japanese seven spice) (for a spicy kick)

Hoto Noodle Soup

Ingredients

For The Dashi (anchovy + Kombu)

For The Ingredients

For The Seasonings

To Serve

Steps

Nutrition Facts

Hoto Noodle Soup

Ingredients

For The Dashi (anchovy + Kombu)

For The Ingredients

For The Seasonings

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts