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
Ingredients
For the Broth
For the Noodles
For the Vegetables
For the Garnish
Preparation
Preparing the Broth
Combine the Broth Ingredients
In a large pot, combine the dashi stock, miso paste, soy sauce, and mirin.
Dissolve Miso Paste
Stir well over low heat until the miso paste is fully dissolved.
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
Add Vegetables to Broth
Add the pumpkin, carrot, onion, and shiitake mushrooms to the broth.
Simmer Vegetables
Simmer the vegetables until tender, about 20 to 30 minutes.
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
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.
Cooking the Noodles
Boil noodles separately to prevent them from becoming gummy and overcooked. Timing: Preparing Noodles: 10-12 minutes. Heat: Medium-high heat.
Combining and Finishing
Introduce cooked noodles to the broth just before serving to soak up the flavors.
Plating & Serving
Japanese Hōtō Noodles in Miso Broth with Pumpkin
Japanese Hōtō Noodles in Miso Broth with Pumpkin
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.