Hōtō: Rustic Noodles with Pumpkin and Miso

Wide, dense noodles submerged in a thick, cloudy broth. The pumpkin melts away, binding the dashi to create a creamy texture that satisfies. The aroma of fermented miso and seared pork fills the kitchen.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 828
• Protein: 30 g
• Carbs: 97 g
• Fat: 34 g

Ingredients

• 400 g Wheat flour ( for the dough )
• 200 ml Mineral water ( lukewarm )
• 1.5 L dashi stock ( liquid )
• 100 g miso paste ( red or white )
• 400 g Red kuri squash ( in 3cm cubes )
• 200 g Pork belly ( thinly sliced )
• 1 piece Carrot ( sliced into rounds )
• 1 piece Leek ( sliced )
• 6 piece shiitake mushroom ( halved )
• 200 g Chinese cabbage ( roughly chopped )
• 1 pinch Gray sea salt
• 2 piece Aburaage (fried tofu) ( blanched to remove excess oil and cut into strips )

Instructions

1. Preparing the noodle dough

   Mix the flour with the mineral water and a pinch of sea salt. Knead firmly until you get a smooth, elastic ball that no longer sticks to your fingers. Wrap and let rest for 30 minutes.

2. Cutting the vegetables, meat, and tofu

   Cut the pumpkin into large cubes without peeling. Slice the leek, carrots into rounds, and the napa cabbage. Cut the pork belly into thin strips, the shiitakes in half, and the aburaage into 1 cm strips.

3. Starting the broth

   In a large pot, bring the dashi broth to a boil. Add the pork, pumpkin, and carrots. Skim off any impurities from the surface. Simmer until the pumpkin begins to soften.

4. Shaping and cooking the noodles

   Roll out the dough to 3mm thickness. Flour well and fold it to cut ribbons one centimeter wide. Drop them directly into the broth with the cabbage, mushrooms, and aburaage. The starch from the noodles should thicken the liquid.

5. Final miso seasoning

   When the noodles are soft but still have bite, take a ladle of broth to dissolve the miso paste. Pour the mixture back into the pot. Turn off the heat immediately: the miso should not boil further to preserve its flavor.

Chef's tips

• Do not rinse the noodles after cutting; the surface starch is what gives the broth its creaminess.
• The pumpkin is ready when a knife tip enters it like butter and it begins to crumble slightly.

Storage

Keeps for 2 days in the fridge. The noodles will continue to absorb the broth, so add a little water or dashi when reheating.