Main Course · Dinner · Japanese ·

Japanese Hōtō Noodles in Miso Broth with Pumpkin

Name: Japanese Hōtō Noodles in Miso Broth with Pumpkin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Dashi Stock, 1.5 liters; Miso Paste, 3 tablespoons; Soy Sauce, 2 tablespoons; Mirin, 1 tablespoon; Hōtō Noodles (or wide udon noodles), 300g; Salt, To taste; Pumpkin (or kabocha squash), peeled and cubed, 500g; Carrot, peeled and sliced, 1; Onion, thinly sliced, 1; Shiitake Mushrooms, sliced, 100g; Green Onions, 4, finely sliced; Spinach Leaves, Handful, washed

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

4.6(112 reviews)

·By Ethan Brooks·September 13, 2025

Japanese Hōtō Noodles in Miso Broth with Pumpkin — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Noodles

For the Vegetables

For the Garnish

Nutrition

Per serving

Calories: 189 kcal
Protein: 7.5 g
Carbs: 38.75 g
Fat: 1 g
Fiber: 4.25 g

Whole recipe

Total

Calories: 757 kcal
Protein: 30 g
Carbs: 155 g
Fat: 4 g
Fiber: 17 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Dashi Stock 1.5 liters	15	2	3	0	0
Miso Paste 3 tablespoons	108	6	12	3	2
Soy Sauce 2 tablespoons	18	2	2	0	0
Mirin 1 tablespoon	40	0	10	0	0
Hōtō Noodles (or wide udon noodles) 300g	360	12	78	1	3
Salt To taste	0	0	0	0	0
Pumpkin (or kabocha squash), peeled and cubed 500g	90	2	22	0	3
Carrot, peeled and sliced 1	25	1	6	0	2
Onion, thinly sliced 1	44	1	10	0	2
Shiitake Mushrooms, sliced 100g	34	2	7	0	3
Green Onions 4, finely sliced	16	1	4	0	1
Spinach Leaves Handful, washed	7	1	1	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

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

How to Make Japanese Hōtō Noodles in Miso Broth with Pumpkin

Total time: 2 h · Yields 4 servings

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.