Hoto (Yamanashi Miso Noodle and Pumpkin Stew)
Local name: ほうとう
In short: Wide, flat wheat noodles simmered with kabocha, pork and vegetables in a thick miso broth, a one-pot winter dish from Yamanashi in central Japan. It takes about 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Near Mount Fuji, in Yamanashi Prefecture, the signature dish is hoto: wide, flat wheat noodles simmered with kabocha squash and vegetables in a thick miso broth. The noodles are not rinsed, so the flour on their surface thickens the soup into something between a stew and a noodle dish. Kabocha melts into the broth and makes it sweet. It is a warming winter meal, traditionally cooked in an iron pot and brought to the table bubbling.
Instructions
- Bring the dashi to a boil in a wide heavy pot or Dutch oven. Add the squash, daikon, carrot and pork and simmer for 10 minutes, skimming off any foam.
- Shake any loose flour off the noodles, but do not rinse them. Add them one strand at a time so they do not clump, and stir gently.
- Simmer for 8 to 10 minutes, stirring now and then so nothing sticks to the bottom, until the noodles are tender and the soup has thickened and the squash starts to fall apart.
- Add the cabbage and shiitake and simmer for 5 minutes more, until the cabbage is soft.
- Lower the heat. Dissolve the miso in a ladle of broth, then stir it into the pot. Heat for 2 minutes without letting it boil.
- Stir in the leek. Serve very hot, straight from the pot, in deep bowls.
Tips
- If your noodles are the dry, floury kind, they will thicken the broth well. If they are packaged and well-coated with oil rather than flour, mix 1 tablespoon of flour into a little cold water and stir it in to thicken.
- Use a mix of red and white miso for a rounder flavor. Add a piece of fried tofu, taro or mushrooms if you like, as many Yamanashi families do.
Questions and answers
What are hoto noodles like?
They are wide, flat and thick, like a cross between udon and a flat dumpling noodle, and they are made without salt so they thicken the soup. Wide udon or flat fresh noodles are the best substitute.
Can I make hoto without pork?
Yes. Leave the pork out for a vegetarian-style hoto, using kombu dashi, or use thinly sliced chicken thigh. Add extra mushrooms and a piece of fried tofu.
Is hoto the same as udon?
No. Hoto noodles are flatter and wider, are not rinsed or salted and are cooked directly in the miso broth. The result is a thicker, stew-like soup.
How long does it take to make Hoto (Yamanashi Miso Noodle and Pumpkin Stew)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Hoto (Yamanashi Miso Noodle and Pumpkin Stew)?
About 540 kcal per serving, with 22 g of protein, 72 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 72 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sugar | 10 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
