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Japanese Hōtō Noodles in Miso Broth with Pumpkin

Japanese Hōtō Noodles in Miso Broth with Pumpkin


A hearty noodle soup brimming with autumnal flavors.

This traditional Japanese dish features wide, hearty noodles simmered in a rich miso broth packed with soft pumpkin and seasonal vegetables.

  • 1 h 30 min
  • 4
  • Intermediate

Chef’s Tip: Use kabocha squash for the most authentic flavor, but any sweet pumpkin will work.

Ingredients

For the Broth

Dashi Stock
1.5 liters
Miso Paste
3 tablespoons
Soy Sauce
2 tablespoons
Mirin
1 tablespoon

For the Noodles

Hōtō Noodles (or wide udon noodles)
300g
Salt
To taste

For the Vegetables

Pumpkin (or kabocha squash), peeled and cubed
500g
Carrot, peeled and sliced
1
Onion, thinly sliced
1
Shiitake Mushrooms, sliced
100g

For the Garnish

Green Onions
4, finely sliced
Spinach Leaves
Handful, washed
Chef’s Tip:

Preparation


Preparing the Broth

1

Combine the Broth Ingredients

In a large pot, combine the dashi stock, miso paste, soy sauce, and mirin.

2

Dissolve Miso Paste

Stir well over low heat until the miso paste is fully dissolved.

3

Simmer

Let the broth simmer gently for about 15 minutes.

Do not boil the miso broth vigorously to preserve its delicate flavors.

Preparing the Vegetables and Noodles

1

Add Vegetables to Broth

Add the pumpkin, carrot, onion, and shiitake mushrooms to the broth.

2

Simmer Vegetables

Simmer the vegetables until tender, about 20 to 30 minutes.

3

Cook Noodles Separately

Cook the hōtō noodles in salted boiling water until al dente, then drain.

Keep the noodles slightly undercooked if you plan to add them to the simmering broth later to finish cooking.

Cooking Process


1

Simmering the Broth and Vegetables

Combine the miso broth ingredients and simmer the vegetables until soft and aromatic. Timing: Broth and Vegetables: 30-40 minutes. Heat: Low heat.

2

Cooking the Noodles

Boil noodles separately to prevent them from becoming gummy and overcooked. Timing: Preparing Noodles: 10-12 minutes. Heat: Medium-high heat.

3

Combining and Finishing

Introduce cooked noodles to the broth just before serving to soak up the flavors.

Never leave hot oil unattended. Keep a lid nearby …

Plating & Serving


Japanese Hōtō Noodles in Miso Broth with Pumpkin

Japanese Hōtō Noodles in Miso Broth with Pumpkin

Japanese Hōtō Noodles in Miso Broth with Pumpkin

FaUtensils

Plating & Serving

Ladle the broth and vegetables into bowls, place the noodles on top, and garnish with fresh green onions and spinach leaves for a burst of color and freshness.

Sauce Pairings

Soy Sauce
To enhance umami flavor at the table
Wasabi Paste
For those who enjoy a spicy kick

Garnishes & Accompaniments

Sliced Green OnionsFresh Spinach

Perfect Sides

Steamed Rice
Pickled Radish

Chef's Final Touch

Use kabocha squash for the most authentic flavor, but any sweet pumpkin will work.

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