Entree: Japan – Chubu – ほうとう ➤ Hōtō (Flat wheat noodle stew)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 12 oz (340 g) hōtō-style flat wheat noodles (fresh or frozen; if unavailable, thick udon can be used)
- 6 cups (1.4 L) dashi (kombu + bonito stock) or low-sodium vegetable stock for a vegetarian version
- 4 tbsp (60 g) miso paste (preferably red or awase miso)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) sesame oil
- 8 oz (225 g) pork belly, thinly sliced (optional; omit for vegetarian)
- 1 small kabocha squash, seeds removed and cut into 1-inch (2.5 cm) chunks (about 2 lb / 900 g whole; use about 1.5 lb / 700 g flesh)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 4 oz (115 g) fresh shiitake mushrooms, stemmed and sliced
- 1 medium carrot, sliced (about 3 oz / 85 g)
- 2 cups (100 g) Napa cabbage, chopped
- 2 scallions, thinly sliced, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare dashi in a large pot and bring to a gentle simmer. If using kombu and katsuobushi, remove kombu just before boiling to avoid bitterness.
2. In a separate wide pot or the same pot if large enough, heat sesame oil over medium; add sliced pork belly and cook until lightly browned and rendered. Add sliced onion and sauté until translucent.
3. Add kabocha chunks, carrot, and shiitake to the pot; stir for 1–2 minutes, then pour in the dashi to just cover the vegetables. Bring to a simmer and cook until kabocha is tender, about 10–12 minutes.
4. Add the hōtō noodles and chopped Napa cabbage to the simmering pot; cook until the noodles are tender and have thickened the broth slightly, about 6–8 minutes (fresh noodles cook faster).
5. Remove a ladleful of hot broth to a small bowl, dissolve the miso paste in it, then return the dissolved miso to the pot off the direct boil to preserve flavor (avoid boiling after adding miso). Stir in soy sauce and mirin, taste, and season with salt and pepper as needed.
6. Serve hot in bowls, garnished with sliced scallions.
