Hoto ｜ Haruan-san's recipe transcription

Prepare a large bowl, add (A) and mix with a spatula.
When the dough comes together, knead it well by hand.
When the powder is gone, wrap it in plastic wrap and let it sit for about 5 minutes.

Knead a little to prepare the dough and divide it into two equal parts.
Dust the cutting board (weak flour: out of the amount) and sprinkle on the dough.
Stretch it to a thickness of about 2 mm with a cotton swab and fold it in three.
Cut it to the desired width with a kitchen knife.
Spread one by one and sprinkle with flour.

Cut Chinese cabbage into small pieces.
Cut carrots and radishes into small pieces.
Shimeji mushrooms are cut off and loosened.
Remove the seeds from the pumpkin and cut into bite-sized pieces.

Put water and soup stock in a large pot and heat.
Add radish and carrots, cover and simmer until tender.

When the radish and carrots are tender, add Chinese cabbage and pumpkin.
Cover and simmer until the pumpkin is tender.
When the pumpkin is tender, add fried tofu and shimeji mushrooms to a suitable size.
Add the noodles, mix gently, and when it springs, cover and simmer for about 3 minutes.
Add pork while loosening.

Melt the miso, mix and boil.
Serve in a bowl and place the sliced green onions.