How to Prepare Appetizing My Family's Kabocha Squash Hoto Udon Noodles

How to Prepare Appetizing My Family's Kabocha Squash Hoto Udon Noodles Delicious, fresh and tasty.

My Family's Kabocha Squash Hoto Udon Noodles. After watching cookingwithdog's Hoto Noodles, I was inspired to make a miso soup with Kabocha (Japanese Pumpkin/Squash) and Somen noodles. The noodles in this soup are a bit different from udon noodles. The dough has a tougher texture and is not mixed with salt or left to sit.

Udon Noodles as a Substitute for Hoto Noodles.

So, I finally get to cook Hoto Nabe using hoto noodles.

The noodles I ate at Lake Kawaguchiko came with chicken (to cater to most tourists) and enoki mushrooms.

You can cook My Family's Kabocha Squash Hoto Udon Noodles using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of My Family's Kabocha Squash Hoto Udon Noodles

1. It’s 1 of portion Fresh Hoto udon noodles.

2. It’s 1/4 of Japanese kabocha squash.

3. Prepare 3 of Taro potatoes.

4. Prepare 1/2 of Carrot.

5. It’s 1/4 of Chinese cabbage.

6. It’s 1 of Green onions or scallions.

7. You need 3 of Shiitake mushrooms.

8. It’s 1 of packet Shimeji mushrooms.

9. It’s 3 of Aburaage.

10. It’s 300 grams of Thinly sliced pork.

11. Prepare 1760 ml of ☆ Water.

12. You need 2 tbsp of ☆ Japanese dashi stock powder.

13. You need 5 of to 6 tablespoons Miso with japanese dashi stock.

Thanks for sharing this healthy family meal.

Spiced Kabocha Squash Risotto - Giadzy.

Kabocha squash has a mild, nutty flavor and smooth Onigiri is the perfect portable vegan lunch for the whole family.

Creamy Kabocha Squash Noodles: These delicious and hearty noodles are made with blended squash plus a few simple ingredients.

My Family's Kabocha Squash Hoto Udon Noodles step by step

1. Prepare the vegetables. Cut the Japanese kabocha squash and taro potatoes into big chunks..

2. Prepare other ingredients like this in this photo..

3. Cut the pork into bite sizes..

4. Put the ☆ water and Japanese dashi stock powder in a sauce pan. Add the squash, taro and Chinese cabbage and simmer for about 5 minutes..

5. After the squash is cooked through take out half of it and put aside (to avoid cooking down all of it)..

6. Add the rest of the vegetables and pork and simmer for about 10 minutes. After the noodles are cooked add miso and Step 5..

7. Sprinkle with plenty of shichimi spice. One packet of noodles is for one person. The cooking time at Step 6 differs according to the noodles you will use. Follow the cooking instruction at the back of the packet..

8. Sprinkle with plenty of shichimi spice. Yuzu flavoured shichimi spice also goes well with this dish..

Kabocha squash is a popular ingredient in Okinawan cooking and is often called the Japanese pumpkin.

It's rich in vitamins and is a good source of iron.

It also contains fiber, which aids in moving.

Hoto Noodles substitute: frozen udon noodles.

With a spoon, remove the seeds from the kabocha squash.