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Kinoko Houtou

Cost $15, save $10

Source: Recommended by CookPal

  • 50 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main

    • 200g houtou noodles
    • 120g thinly sliced pork belly
    • 🎃 150g pumpkin, seeds removed
    • 130g daikon, sliced
    • 🥕 50g carrot, sliced
    • 1 leek, white part only
    • 🍄 3 shiitake mushrooms, sliced
    • 🍄 100g shimeji mushrooms
    • 3 tbsp miso

  • Broth

    • 10g dried kombu
    • 10g bonito flakes
    • 💧 1000cc water

STEPS

1

Place kombu and water in a pot and let sit for 30 minutes.

2

Prepare vegetables: cut pumpkin into bite-sized pieces, slice daikon and carrot thinly, cut leek diagonally into 1cm slices, slice shiitake mushrooms, and separate shimeji mushrooms.

3

Cut pork belly into bite-sized pieces.

4

Heat the pot with kombu and water over medium heat until just before boiling, then remove kombu. Add bonito flakes and simmer for 2 minutes, then strain the broth.

5

Bring the broth to a boil, add pork belly, and skim off any foam. Add daikon, carrot, leek, shiitake, and shimeji mushrooms. Cover and simmer on low heat for 4–5 minutes until vegetables are tender.

6

Add houtou noodles and mix well. Add pumpkin and cover, simmering for 5–7 minutes until pumpkin is tender. Stir in miso and cook for an additional 3 minutes.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 40g
    Carbs
  • 10g
    Fats

💡 Tips

Use fresh seasonal vegetables for the best flavor.Leftovers can be stored in the fridge and reheated for a quick meal.Adjust miso quantity to taste for a milder or stronger flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.