the host of this show "Cooking with Dog."

First, let’s make the dashi stock.

Remove the head and stomach from the niboshi, dried baby sardines.

This will help to remove any bitterness.

Measure out 900ml of water in a pot

and add the dried baby sardines

and the dashi kombu seaweed.

When they have soaked up the water thoroughly,

turn on the burner

and gradually bring it to a boil on medium low heat.

When it begins to boil, reduce the heat to low

and remove the foam with a mesh strainer.

Simmer the dashi stock for 4 to 5 minutes.

Turn off the burner,

remove the kombu seaweed

and place it onto a cutting board.

Strain the stock into a pot with a mesh strainer,

removing the baby sardines.

Finally, cut the kombu seaweed into thin strips.

The kombu can be used as one of the ingredients.

And now, let’s cut the ingredients.

Quarter the carrot lengthwise

and then slice it into quarter moons.

Remove the outer skin of the daikon radish with a peeler.

Quarter the daikon and slice it into quarter moons.

With a paper towel, remove the excess oil from the aburaage, thin deep-fried tofu.

Cut it in half

and slice it into 1 inch strips.

With your hands, separate the shimeji mushrooms

and the maitake mushrooms into bite-size pieces.

Remove the root end of the komatsuna spinach

and cut it into one and a half inch pieces.

You can substitute any leafy vegetables that have a mild flavor.

Slice the long green onion into quarter inch slices using diagonal cuts.

With a spoon, remove the seeds from the kabocha squash.

Remove the stem end

and slice it into half inch pieces.

The kabocha is hard so be careful not to cut yourself.

You can also substitute any type of sweet squash.

Remove the stem end of the hakusai, nappa cabbage

and cut it into one and a half inch pieces.

Separate the white firm part and the leafy part.

Now, let’s make Hoto Noodles.

To the pot of the dashi stock, add the daikon radish and carrot,

the aburaage and the shimeji and maitake mushrooms.

Drop in the shredded kombu seaweed

and turn on the burner.

Bring it to a boil

and then remove the foam.

Reduce the heat to low,

cover

and simmer for 4 to 5 minutes.

Now, drop in the hoto noodles.

Add the kabocha

and the firm white part of the hakusai.

Submerge the vegetables into the stock with a ladle.

Turn the heat to medium low,

cover and bring it to a boil again.

Occasionally loosen up the noodles with chopsticks

to keep them from sticking together.

Simmer the hoto noodles for the cooking time stated on the package.

Now, drop in the long green onion, leafy part of the hakusai

and komatsuna spinach.

Simmer for about 2 more minutes.

Finally, ladle the dashi stock into a bowl,

dilute the miso with a balloon whisk

and then add it to the pot.

Distribute the miso evenly with the ladle.

When it begins to boil again,

turn off the burner.

Place the pot onto a trivet

and now it is ready to serve.

Drop in the mushrooms and aburaage when the stock is cold.

This will help to make a delicious dashi stock.

Cooking fresh hoto noodles will thicken the dashi stock

and help to keep the dish warm.

This is a nutritious and balanced recipe

so you should try it out on cold winter days.

Good luck in the kitchen.