Hoto Flat Noodles with Hiyamugi Noodles

Hoto Flat Noodles with Hiyamugi Noodles

These are piping hot Hoto noodles with kabocha squash. It's a winter dish that'll warm up your body and soul.

Ingredients: 1 large serving

Hiyamugi noodles or udon noodles
100 g dried noodles
Kabocha squash
120 g
70 g
1 leaf
Shiitake mushrooms
3 leaves
Dashi stock (or combine 1 teaspoon of dashi stock powder with water)
500 ml
Awase miso
2 tablespoons
Shichimi spice
as much as you like


1. Cook the noodles, rinse well in running water, then drain well. Pour the dashi stock into a pot and add the pork, kabocha and shiitake mushroom to cook. Remove the harshness. Pour boiling water on the aburaage to drain excess oil. Cut and add to the pot. Add the noodles and dissolve in the miso.
2. Season with shichimi spice if needed and serve.

Story Behind this Recipe

I wanted to eat hoto noodles, which I had in Kofu long time ago, so I made the dish with leftovers.