Ingredients with Measurements:
- 1 lb hōtō noodles
- 1 lb duck breast, sliced
- 8 oz shiitake mushrooms, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 1 cup water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring water to a boil and add hōtō noodles. Cook for 10-12 minutes or until tender. Drain and set aside.
2. In a skillet, heat vegetable oil over medium-high heat. Add sliced duck breast and cook until browned on both sides. Remove from skillet and set aside.
3. In the same skillet, add chopped onion and minced garlic. Cook until onion is translucent.
4. Add sliced shiitake mushrooms and cook until they release their moisture and become tender.
5. Add chicken broth, water, soy sauce, mirin, and sugar. Bring to a boil and reduce heat to a simmer.
6. Add cooked hōtō noodles and sliced duck breast to the broth. Simmer for 5-10 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for skillet, boiling and simmering for pot
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 45g
Protein: 28g
Substitutions for ingredients:
- Chicken breast or tofu can be substituted for duck breast
- Other types of mushrooms can be substituted for shiitake mushrooms
- Beef or vegetable broth can be substituted for chicken broth
Variations:
- Add other vegetables such as bok choy or carrots
- Use different types of meat such as beef or pork
- Add spice with chili flakes or sriracha sauce
Tips and tricks:
- Make sure to cook the noodles until tender but not mushy
- Slice the duck breast thinly for even cooking
- Use a good quality chicken broth for maximum flavor
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a garnish of sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with a side of steamed rice and a crisp salad.
Suggested side dishes:
Steamed rice and a crisp salad.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the duck breast to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Hōtō is a traditional Japanese noodle dish that originated in the Yamanashi prefecture. It is typically made with flat, wide noodles and a variety of vegetables and meats.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese