Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, warm and comforting kabocha squash houtou (udon noodle soup). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup) is something that I have loved my whole life. They are fine and they look fantastic.
Add the kabocha squash and the ingredients marked ◎. Add the udon noodles, and simmer until the sauce is thickened, stirring gently so as not to crush the kabocha squash. Swirl in the beaten egg, put on a lid and turn off the heat. Hoto (ほうとう, 餺飥) is a miso-based noodle soup originated in Yamanashi, Japan.
To begin with this particular recipe, we have to first prepare a few components. You can have warm and comforting kabocha squash houtou (udon noodle soup) using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup):
- Make ready 2 packs Udon noodles
- Get 100 grams Kabocha squash
- Get 3 cm Daikon radish
- Prepare 5 cm Carrot
- Make ready 1/4 Onion
- Prepare 1 Aburaage
- Prepare 2 pieces Cut mochi
- Take 1200 ml Dashi stock
- Take 1 bit less than 3 tablespoons ◎ Miso
- Make ready 2 tbsp ◎ Mentsuyu
- Make ready 1/2 tbsp Plain white flour
- Make ready 1 Egg
Cooking fresh hoto noodles will thicken the dashi stock and help to keep the dish warm. Kabocha squash is also known as Japanese pumpkin. This roasted kabocha squash soup also known as vegan Japanese pumpkin soup is soothing and comforting on a cold fall day. The taste is creamy, nutty, and naturally sweet and its texture is so smooth and silky!
Instructions to make Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup):
- Cut the kabocha squash, daikon radish and carrot into short rectangular slices. Slice the onion thinly, and cut the aburaage into thin strips. Cut the mochi into a 5 mm dice.
- Untangle the udon noodles with your hands and dust with the flour. Beat the egg.
- Heat the dashi. Just before it comes to a boil add all the vegetables except for the kabocha squash and the diced mochi, and simmer until tender.
- Add the kabocha squash and the ingredients marked ◎.
- Add the udon noodles, and simmer until the sauce is thickened, stirring gently so as not to crush the kabocha squash.
- Swirl in the beaten egg, put on a lid and turn off the heat. Leave to steam for 1 minute and it's done.
This roasted kabocha squash soup also known as vegan Japanese pumpkin soup is soothing and comforting on a cold fall day. The taste is creamy, nutty, and naturally sweet and its texture is so smooth and silky! It's the perfect bowl of soup for this time of year! This roasted kabocha squash soup with soba is a whole meal in a bowl. Sweet winter kabocha squash with nutty soba noodles, crunchy pomegranate seeds and spicy radish slices combine in a warm, comforting soup that is perfect for a chilly fall or winter evening.
So that’s going to wrap this up with this special food warm and comforting kabocha squash houtou (udon noodle soup) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
