Cherry & Dennis Helper Habitat

Japanese Hoto Noodle Soup

日式南瓜味噌餺飥麵

Japanese Hoto Noodle Soup — finished dish

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Wide raw noodles simmer directly with pumpkin and root vegetables, naturally thickening the miso broth.

01

Ingredients

Main ingredients

400 g hoto wide noodles
450 g kabocha pumpkin
250 g daikon
180 g carrot
6 pieces shiitake mushrooms

Miso broth

1.6 L dashi stock
90 g miso
1 tbsp soy sauce

Finishing seasoning

2 stalks spring onion

Japanese Hoto Noodle Soup — ingredients

02

Tools

cutting board
knife
deep pot
wooden spoon
measuring cup
food thermometer

Japanese Hoto Noodle Soup — tools

03

Steps

Japanese Hoto Noodle Soup — Seed kabocha and cut into thick skin-on pieces

Step 1

Seed kabocha and cut into thick skin-on pieces

Seed kabocha and cut into thick skin-on pieces.

Japanese Hoto Noodle Soup — Cut daikon and carrot into half-moons and slice shiitake

Step 2

Cut daikon and carrot into half-moons and slice shiitake

Cut daikon and carrot into half-moons and slice shiitake.

Japanese Hoto Noodle Soup — Loosen miso with a bowl of warm stock and set aside

Step 3

Loosen miso with a bowl of warm stock and set aside

Loosen miso with a bowl of warm stock and set aside.

Japanese Hoto Noodle Soup — Bring remaining stock, daikon and carrot to the boil

Step 4

Bring remaining stock, daikon and carrot to the boil

Bring remaining stock, daikon and carrot to the boil.

Japanese Hoto Noodle Soup — Simmer eight minutes, then add kabocha and shiitake

Step 5

Simmer eight minutes, then add kabocha and shiitake

Simmer eight minutes, then add kabocha and shiitake.

Japanese Hoto Noodle Soup — Separate raw hoto noodles and add them directly to the soup

Step 6

Separate raw hoto noodles and add them directly to the soup

Separate raw hoto noodles and add them directly to the soup.

Japanese Hoto Noodle Soup — Stir gently with chopsticks so the wide noodles do not stick

Step 7

Stir gently with chopsticks so the wide noodles do not stick

Stir gently with chopsticks so the wide noodles do not stick.

Japanese Hoto Noodle Soup — Simmer 12 minutes until noodle starch begins to thicken the broth

Step 8

Simmer 12 minutes until noodle starch begins to thicken the broth

Simmer 12 minutes until noodle starch begins to thicken the broth.

Japanese Hoto Noodle Soup — Add soy sauce and gradually stir in the loosened miso

Step 9

Add soy sauce and gradually stir in the loosened miso

Add soy sauce and gradually stir in the loosened miso.

Japanese Hoto Noodle Soup — Do not return to a hard boil or the miso aroma will fade

Step 10

Do not return to a hard boil or the miso aroma will fade

Do not return to a hard boil or the miso aroma will fade.

Japanese Hoto Noodle Soup — Check noodles are cooked and pumpkin is tender but not fully broken down

Step 11

Check noodles are cooked and pumpkin is tender but not fully broken down

Check noodles are cooked and pumpkin is tender but not fully broken down.

Japanese Hoto Noodle Soup — Scatter spring onion and serve with the thick broth

Step 12

Scatter spring onion and serve with the thick broth

Scatter spring onion and serve with the thick broth.

Common mistakes

Do not pre-boil or rinse hoto noodles; never hard-boil the soup after adding miso.

Tips

Keeping some kabocha skin prevents complete collapse; cut root vegetables thinner for older adults.