Hoto Noodle Soup
User Reviews
4.8
50 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
681 kcal
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Course
Main Course
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Cuisine
Japanese
Hoto Noodle Soup
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Hoto Noodle Soup is a hearty Japanese noodle soup featuring thick, hand-cut flat noodles cooked in a savory dashi broth made from anchovies and kombu. The soup is loaded with vegetables like kabocha squash, daikon, carrot, potato, cabbage, and mushrooms, along with pork slices and tofu pouches. The hearty noodle and vegetable combination creates a comforting, rich soup that is both filling and flavorful.
Description
This Hoto Noodle Soup starts with a dashi broth prepared from kombu kelp and anchovies (iriko), imparting a deep umami base. A variety of vegetables including kabocha squash cubes, half-moon sliced daikon, carrot, potato chunks, napa cabbage leaves, and mushrooms enrich the soup's flavor and texture. Pork loin slices add a savory depth and protein component, while tofu pouches contribute a soft texture.
The signature noodles are thick, flat, hand-cut wheat noodles called hoto noodles, though frozen Sanuki udon noodles can be used. These noodles are tender and substantial, holding up well in the broth. The soup is seasoned with sake, mirin, miso paste, and salt for balance and depth. It is typically served with shichimi togarashi (Japanese seven spice) for a spiced accent.
The combination of rich broth, varied vegetables, tender noodles, and pork makes this soup a warming, satisfying meal especially suitable for cooler days or as a filling family dish.
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Ingredients
For the Dashi (anchovy + kombu)
- ¾ cup anchovies skip for vegan/vegetarian, boiled and dried; aka iriko or niboshi
- 1 piece kombu 5 g; 1½ x 3½ inches, 4 x 9 cm per piece, dried kelp
- 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 tofu pouch or you can buy crispy fried tofu puffs from an Asian grocery store; blanch them first to get rid of excess oil, deep-fried, aka aburaage
- 6 oz pork loin sliced
- 7.8 oz hoto noodles or 18 oz, 500 g frozen sanuki udon noodles or make homemade hoto noodles; see Notes, uncooked
For the Seasonings
- 4 Tbsp sake
- 2 Tbsp mirin
- 5 Tbsp miso paste or more, to taste
- kosher salt to taste, Diamond Crystal brand
To Serve
- Japanese seven spice for a spicy kick, aka shichimi togarashi
Instructions
- Gather all the ingredients.
To Make the Dashi
- Soak 1 piece kombu (dried kelp) in 5 cups water in your Hoto Noodle Soup pot. Here, I use a donabe.
- Remove the heads and guts of ¾ cup iriko/niboshi (boiled and dried anchovies) and discard. If you’re not sure where the gut is, it’s the black area inside the belly. This will reduce the bitter flavor in the dashi.
- Put the cleaned anchovies (the left pile in the image) in a tea bag or cheesecloth.
- Add the bag to the water and kombu, cover, and slowly bring it to a near boil on low heat.
- Once almost boiling, remove the kombu and continue to cook the anchovies for another 10 minutes. Skim off the foam and scum from the stock while cooking. After 10 minutes, remove the bag of anchovies. Set aside.
To Prepare the Ingredients
- Remove the seeds of ⅛ kabocha squash and cut it into 1-inch cubes.
- Peel and cut 4.2 oz daikon radish into half lengthwise and cut into half-moon slices ¼ inch thick. Then, cut them in half to make quarter circles.
- Cut ⅓ carrot into rounds ¼ inch thick. If you‘d like, you can cut the rounds into a flower shape (hanagiri).
- Cut 1 Yukon gold potato into small chunks and cut ¼ onion lengthwise into ½-inch slices.
- Cut 2 leaves napa cabbage into smaller pieces, especially the bottom tougher part of the leaves.
- Cut ½ leek into 2-inch pieces. Cut each tube piece into quarters lengthwise.
- Cut off the bottom of ½ package shimeji mushrooms and 2 shiitake mushrooms.
- [Optional] You cut a decorative flower shape on the caps of the shiitake mushrooms called shiitake hanagiri.
- Pour boiling water over 1 aburaage (deep-fried tofu pouch) to remove the oil. Cut it into 4 pieces.
- Now, all the ingredients are ready to cook.
To Cook the Hoto
- Heat the dashi over medium heat. Start cooking the tough vegetables first, such as the leeks, onion, daikon, bottom white part of the napa cabbage, potatoes, kabocha, and so on.
- Once boiling, add 6 oz sliced pork loin (separate each slice).
- Add 4 Tbsp sake and 2 Tbsp mirin. Bring it to boil. Once boiling, add the rest of the ingredients and 7.8 oz hoto noodles (uncooked).
- Bring it back to a boil again and skim off the foam/scum as you cook.
- Add 5 Tbsp miso (varies depending on the type of miso) and continue to cook on simmer until the noodles and all the ingredients are cooked through, about 10–15 minutes.
- Always check the flavor. Add Diamond Crystal kosher salt to taste and add more miso if necessary. Serve hot and enjoy! We usually bring the donabe to the table with a portable gas burner stove and serve into individual bowls. Sprinkle with shichimi togarashi (Japanese seven spice) if you like it spicy.
Notes
- To make hoto noodles, combine flour and water to form a smooth dough, rest for 10 minutes, roll out to 3–4 mm thickness, and cut into 1 cm-wide strips before cooking.
Nutrition Information
Show Details
Calories
681kcal
(34%)
Carbohydrates
112g
(37%)
Protein
38g
(76%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
54mg
(18%)
Sodium
924mg
(39%)
Potassium
1804mg
(38%)
Fiber
12g
(48%)
Sugar
16g
(32%)
Vitamin A
11916IU
(238%)
Vitamin C
72mg
(80%)
Calcium
207mg
(21%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 112g | 37% |
| Protein | 38g | 76% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 924mg | 39% |
| Potassium | 1804mg | 38% |
| Fiber | 12g | 48% |
| Sugar | 16g | 32% |
| Vitamin A | 11916IU | 238% |
| Vitamin C | 72mg | 80% |
| Calcium | 207mg | 21% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
50 reviews
Excellent
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