Hoto Noodles ほうとう 作り方レシピ - PCOS-Friendly Recipe

http://google.com/ cookingwithdog http://facebook.com/cookingwithdog http://twitter.com/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