Houtou Pumpkin Miso Noodles

Name: Houtou Pumpkin Miso Noodles
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: wheat flour 400 g; lukewarm water 175 ml; potato 100 g; kabocha squash 75 g; daikon radish 60 g; carrot 25 g; napa cabbage 100 g; shiitake mushrooms 5 piece; long green onion 35 g; fried tofu pouch 25 g; dried sardines for dashi 75 g; water for broth 2500 ml; miso 190 g

Quick answer

Total time: 85 min
Level: Medium
Servings: 5 servings
Ingredients: 13

About this dish

Wide flour noodles from Yamanashi simmer straight in miso broth with kabocha, potato, daikon, and napa cabbage, leaving the soup thick and slow to cool.

In mountain areas poorly suited to rice, houtou long served as a staple, and its lasting warmth means it is eaten most often in winter. Unlike udon, the dough has no salt and the floured strips are never boiled on their own, which leaves their starch to thicken the pot.

Ingredients

servings

IngredientAmount

shiitake mushrooms5 piece

dried sardines for dashi

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Instructions

6 steps

1

Combine 75g dried sardines and 2500ml broth water in a pot and bring to a boil over medium heat.

Lower the heat and simmer for 10 minutes, then remove the sardines to leave a clear dashi.
2

Put 380g of the 400g wheat flour in a bowl and add 175ml lukewarm water gradually while kneading for 8 minutes.

When the dough is one mass slightly firmer than an earlobe, cover with a damp cloth and rest at room temperature for 30 minutes. Reserve the remaining 20g flour for dusting.
3

Cut 100g potato and 75g kabocha into irregular bite-size pieces.

Cut 60g daikon and 25g carrot into 5mm quarter rounds, 100g napa cabbage into 4cm widths, 5 shiitake into thick strips, 25g fried tofu into short strips, and 35g green onion thinly on the diagonal.
4

Add the potato, kabocha, daikon, and carrot to the dashi and simmer over medium heat for 10 minutes.

When the potato edges begin to soften, add the napa cabbage and shiitake and cook for 5 more minutes.
5

Dust the rested dough with the reserved 20g flour and roll it to 3mm thick.

Cut into long strips about 1cm wide, broader than udon, and spread them out with the dusting flour still attached so they do not stick.
6

Stir the fried tofu and 95g miso into the broth, add the houtou noodles one strip at a time, and simmer over medium heat for 8 to 10 minutes. When the edges are translucent and no raw flour taste remains in the center, dissolve in the remaining 95g miso. As boiling resumes, add the green onion, turn off the heat, cover, and rest for 3 minutes.