📝 About This Recipe
Originating from the mountainous Yamanashi prefecture, Hoto is a soul-warming Japanese classic that blurs the line between soup and stew. Unlike traditional udon, these thick, flat noodles are kneaded with less water and simmered raw in a rich miso broth, creating a naturally thickened, velvety texture. Packed with sweet kabocha squash and seasonal root vegetables, it is the ultimate comfort food for cold winter nights.
🥗 Ingredients
Handmade Hoto Noodles
- 300 grams All-purpose flour (plus extra for dusting)
- 150 ml Water (lukewarm)
- 1 pinch Salt
The Broth Base
- 6 cups Dashi stock (preferably made with kombu and katsuobushi or niboshi)
- 4 tablespoons Shinshu Miso (Yellow/White) (adjust to taste)
- 2 tablespoons Red Miso (Aka Miso) (for depth of flavor)
- 1 tablespoon Mirin
Vegetables and Protein
- 300 grams Kabocha squash (cut into 1-inch chunks, skin left on)
- 4 inches Daikon radish (peeled and sliced into half-moons)
- 1 medium Carrot (sliced into rounds)
- 4-6 pieces Shiitake mushrooms (stems removed, sliced)
- 2 sheets Aburaage (Fried tofu pouch) (blanched and sliced into strips)
- 3 leaves Napa cabbage (cut into bite-sized pieces)
- 150 grams Pork belly (thinly sliced into bite-sized pieces)
For Garnish
- 2 stalks Green onions (finely chopped)
- 1 pinch Shichimi Togarashi (Japanese seven-spice blend)
👨🍳 Instructions
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1
In a large bowl, mix the flour and salt. Gradually add water while stirring with chopsticks until a shaggy dough forms. Knead by hand for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.
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2
On a floured surface, roll the dough out into a rectangle about 2-3mm thick. Fold the dough over itself in layers, dusting generously with flour between folds to prevent sticking.
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3
Using a sharp knife, cut the dough into wide, flat ribbons (about 1.5cm wide). Toss them gently with a bit more flour to keep them separated and set aside.
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4
In a large heavy-bottomed pot or a traditional tetsunabe (iron pot), bring the dashi stock to a gentle simmer over medium heat.
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5
Add the sliced pork belly to the simmering dashi, skimming off any grey foam or impurities that rise to the surface to ensure a clean broth.
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6
Add the daikon, carrots, and shiitake mushrooms. Simmer for about 8-10 minutes until they begin to soften.
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7
Add the kabocha squash and napa cabbage. The kabocha is the star; it should eventually soften enough to slightly melt into the soup.
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8
Gently shake off excess flour from the noodles and drop them into the pot one by one. Do not boil them separately; the flour on the noodles is essential for thickening the stew.
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9
Simmer the noodles and vegetables together for 10-15 minutes. Stir occasionally but gently to prevent the noodles from sticking to the bottom.
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10
Add the aburaage strips to the pot during the last 5 minutes of simmering.
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11
Once the noodles are tender and the kabocha is soft, turn the heat to low. Place the miso pastes in a ladle, submerge partially in the broth, and use chopsticks to dissolve the miso completely before stirring it into the pot.
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12
Add the mirin and taste. The broth should be thick, savory, and slightly sweet from the kabocha. If it's too thick, add a splash of dashi or water.
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13
Ladle the hot stew into deep bowls, ensuring everyone gets several chunks of kabocha and plenty of noodles.
💡 Chef's Tips
Do not rinse the flour off the noodles before adding them to the pot; this 'uchiko' flour acts as a thickener for the iconic Hoto texture. If you can't find kabocha, butternut squash is a decent substitute, though it is slightly more watery. For the best flavor, use a mix of red and white miso to balance depth with sweetness. Make sure to cut the vegetables into uniform sizes so they cook evenly throughout the simmering process. Hoto is even better the next day as the noodles absorb the miso flavor, though you may need to add a little water when reheating.
🍽️ Serving Suggestions
Serve with a side of Japanese pickles (tsukemono) to provide a crunchy, acidic contrast to the rich stew. Pair with a glass of chilled dry sake or a hot roasted hojicha tea. Add a drizzle of chili oil (la-yu) at the table if you prefer a modern, spicy kick. Serve in individual clay pots (donabe) to keep the stew piping hot throughout the meal.