Hōtō Noodle Soup

Ingredients

• 300g (10.5 oz) thick udon noodles 300g (10.5 oz) thick udon noodles
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons miso paste 2 tablespoons miso paste
• 200g (7 oz) pumpkin, cut into chunks 200g (7 oz) pumpkin, cut into chunks
• 100g (3.5 oz) shiitake mushrooms, sliced 100g (3.5 oz) shiitake mushrooms, sliced
• 1 bunch of spinach, stems removed 1 bunch of spinach, stems removed
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent.
2. 2.
   Add the pumpkin chunks and shiitake mushrooms to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
4. 4.
   In a separate pot, cook the udon noodles according to the package instructions. Drain and set aside.
5. 5.
   Add the soy sauce and miso paste to the broth, stirring until the miso is fully dissolved.
6. 6.
   Add the spinach to the pot and cook for a minute until it wilts.
7. 7.
   Season the broth with salt and pepper to taste.
8. 8.
   Divide the cooked udon noodles into serving bowls and ladle the hot broth and vegetables over them.
9. 9.
   Serve the Hōtō Noodle Soup hot and enjoy!

Treat your ingredients with care...

• Udon noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot broth.
• Miso paste — Dissolve the miso paste in a small amount of hot broth before adding it to the pot to ensure it blends evenly into the soup.

Tips & Tricks

• For a heartier version, you can add sliced tofu or cooked chicken to the soup.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Adjust the soy sauce and miso paste quantities according to your taste preference for a saltier or milder flavor.
• Garnish the soup with chopped green onions or sesame seeds for added flavor and visual appeal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to adjust the consistency.

Serving advice

Serve the Hōtō Noodle Soup in individual bowls, making sure to distribute the noodles and vegetables evenly. Provide chopsticks and spoons for easy enjoyment. This dish pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

To enhance the presentation, arrange the cooked udon noodles neatly at the bottom of each bowl before ladling the broth and vegetables over them. Garnish with a sprinkle of sesame seeds or a drizzle of chili oil for an added touch of color and flavor.