It has been a typical autumn day today. The wind has nearly blown all the leaves off the cherry tree. The seasons go by so fast. No sooner am I enjoying the beautiful Sakura blossom than it quickly falls to make way for bright green summer leaves which then turn all to soon yellow and orange. Today they have nearly all dropped to reveal the dark naked branches.
I wanted to make a cosy autumn dish so I chose Hōtō . A comforting miso noodle soup originating from Yamanashi in Japan. This is normally made with large flat udon style noodles but without making some or having any in my store cupboard I decided to use a gluten-free alternative made by Clearspring, brown rice wide noodles. They worked a treat.
I first simmered a selection of winter vegetables daikon,carrot,parsnip,brussels sprouts,napa cabbage,kabocha,maitake and kale,with enough water to cover and a drop lid or otoshibuta. Add leafy greens at the end of simmering the vegetables.
When the vegetables are tender and you have added your greens mix one tablespoon each of Hatcho miso and white miso paste in a bowl with a little cooking liquid to dissolve,then add to your pot . The hatcho miso gives the soup a nice earthy rich flavour .
Soak your rice noodles for 10 mins in a bowl of hot water to soften and then add them to the gently simmering pot for a further 10 mins.
Or if you are using fresh udon add them directly to the pot.
Now cosy up on a dark autumn evening and enjoy.