Hōtō

Hōtō is a comforting Japanese noodle soup featuring thick, flat udon-like noodles and a medley of seasonal vegetables, all simmered in a rich miso broth. This gluten-free version uses rice flour noodles, making it both hearty and accessible for those with gluten sensitivities.

Ingredients

• Rice flour - 150 grams
• Tapioca starch - 50 grams
• Water - 200 ml
• Miso paste - 3 tablespoons
• Dashi broth - 600 ml
• Pumpkin, diced - 100 grams
• Carrot, sliced - 50 grams
• Shiitake mushrooms, sliced - 50 grams
• Zucchini, sliced - 100 grams
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Soy sauce (gluten-free) - 1 tablespoon
• Green onions, chopped - 2 tablespoons
• Sesame oil - 1 tablespoon

Steps

1. In a bowl, combine the rice flour and tapioca starch. Gradually add water and knead until a smooth dough forms. Let it rest for 10 minutes.
2. Roll out the dough on a floured surface (using more rice flour) to about 3-4 mm thick. Cut into wide, flat noodles and set aside.
3. In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
4. Add the diced pumpkin, sliced carrot, shiitake mushrooms, and zucchini to the pot. Stir-fry for 5-7 minutes until the vegetables start to soften.
5. Pour in the dashi broth and bring to a simmer. Add miso paste and soy sauce, stirring until fully dissolved.
6. Add the prepared noodles to the pot and cook for 8-10 minutes or until the noodles are tender and the vegetables are fully cooked.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Gluten-free, making it suitable for those with gluten sensitivities.

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