Hoto Noodle Soup Recipe (Flat Noodles and Vegetables Stewed in Miso Soup) - Cooking with Dog

Name: Hoto Noodle Soup Recipe (Flat Noodles and Vegetables Stewed in Miso Soup) - Cooking with Dog
Ingredients: 180 g Hoto Noodles (substitute: frozen udon noodles); 150 g Kabocha Squash (substitute: any type of sweet squash, net weight); 25 g Carrot; 50 g Daikon Radish; 1/2 Aburaage (thin deep-fried tofu); 100 g Napa Cabbage Leaf (hakusai); 2 batches Komatsuna Spinach (substitute: any type of leafy vegetables with a mild flavor); 30 g Maitake Mushrooms; 30 g Shimeji Mushrooms; 10 cm Long Green Onion (Naganegi) (white part); 900 ml Water; 40 g Niboshi (dried baby sardines); 4 g Dashi Kombu Seaweed; 2 1/2 tbsp Miso

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We are making very healthy Hoto Noodle Soup, a local dish in Yamanashi Prefecture. This is a nutritious and balanced recipe that will warm you up so you should try it out on cold winter days.

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Ingredients

180 g Hoto Noodles (substitute: frozen udon noodles)
150 g Kabocha Squash (substitute: any type of sweet squash, net weight)
25 g Carrot
50 g Daikon Radish
1/2 Aburaage (thin deep-fried tofu)
100 g Napa Cabbage Leaf (hakusai)
2 batches Komatsuna Spinach (substitute: any type of leafy vegetables with a mild flavor)
30 g Maitake Mushrooms
30 g Shimeji Mushrooms
10 cm Long Green Onion (Naganegi) (white part)
900 ml Water
40 g Niboshi (dried baby sardines)
4 g Dashi Kombu Seaweed
2 1/2 tbsp Miso