Hoto Noodles ほうとう 作り方レシピ

google.com/+coo... / cookingwithdog / cookingwithdog Ingredients for Hoto Noodles (serves 2~3)
180g Hoto Noodles or substitute: Frozen Udon Noodles (6.3 oz)
150g Kabocha Squash or substitute: any type of sweet squash (5.3 oz) - net weight
25g Carrot (0.9 oz)
50g Daikon Radish (1.8 oz)
½ Aburaage - thin deep-fried tofu
100g Hakusai - Nappa Cabbage (3.5 oz)
2 batches of Komatsuna Spinach or substitute: any type of leafy vegetables with a mild flavor
Maitake and Shimeji Mushrooms (30g/1 oz each)
10cm Naganegi - Long Green Onion (4 inches)
900ml Water (3.8 cups)
40g Niboshi - Dried Baby Sardines (1.4 oz)
4g Dashi Kombu Seaweed (0.14 oz)
2½ tbsp Miso
＜材料＞２〜３人分
ほうとう：180g(冷凍うどん可)
かぼちゃ：正味150g
人参：25g
大根：50g
油揚げ：1/2枚
白菜：100g
小松菜：2株
舞茸＆しめじ：各30g
長ねぎ：10㎝
水：900ml
煮干し：40g
だし昆布:4g
みそ：大２と1/2くらい