🥢 Tokyo Foodie

Introduction

Hōtō is a beloved regional dish from Yamanashi Prefecture. It features wide flat noodles simmered directly in a miso-based broth with pumpkin, mushrooms, and seasonal vegetables. The result is a hearty, comforting soup that warms you up, especially on cold days.

Ingredients (for 2–3 servings)

• 200g hōtō noodles (or wide flat handmade noodles)
• 800ml dashi (Japanese soup stock)
• 3 tbsp miso paste
• 1 tbsp soy sauce
• 1/2 kabocha (Japanese pumpkin), cut into bite-sized pieces
• 1 carrot, sliced
• 1/2 onion, sliced
• 100g mushrooms (shiitake, shimeji, or enoki)
• 1/2 daikon radish, sliced
• A handful of snow peas or green beans
• 1/2 block aburaage (fried tofu), sliced

Instructions

1. Prepare broth: In a large pot, bring dashi to a boil. Stir in miso paste and soy sauce until well dissolved.
2. Cook vegetables: Add pumpkin, carrot, onion, and daikon. Simmer until softened.
3. Add noodles: Place hōtō noodles directly into the pot. Simmer 10–15 minutes until noodles are tender.
4. Add remaining ingredients: Stir in mushrooms, aburaage, and green vegetables. Cook 3–5 minutes more.
5. Serve: Ladle into bowls and enjoy hot.

Tips

• Hōtō is unique because the noodles are cooked in the broth, thickening it naturally.
• Pumpkin is essential for adding sweetness and richness.
• Substitute wide udon if hōtō noodles aren’t available.

Closing

Enjoy a bowl of hōtō — a rustic, flavorful noodle hot pot that captures the taste of the Japanese countryside.

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