Japanese cuisine · Soups & Stews

Hoto (Pumpkin Noodle Hotpot)

Wide, unsalted wheat noodles simmer straight in the miso broth with kabocha squash, carrot and mushrooms until it turns thick and rich.

Ingredients · for 4 servings

• 300g flour
• 150ml lukewarm water
• 1 piece kombu (10cm)
• 600g kabocha squash
• 2 carrots
• 1 onion
• 200g mixed mushrooms
• 300g Chinese cabbage
• 1 leek
• 5 tbsp miso paste
• 2 tbsp soy sauce
• Salt, pepper

Instructions

1. Knead the flour with the lukewarm water, without salt, into a firm, smooth dough, wrap in plastic and let rest for 30 min.
2. Meanwhile, soak the kombu in 1.5L cold water, heat slowly, and remove just before it comes to a boil.
3. Roll the dough out 3mm thin, flour it well, fold loosely, and cut into 1.5cm-wide ribbons; shake the ribbons out.
4. Cut the squash into wedges, skin on, the carrots into half-moons, the onion into wedges, the Chinese cabbage into strips and the leek into rings, and tear the mushrooms into pieces.
5. Cook the squash, carrot and onion in the broth for 10 min., then add the raw noodles directly and simmer uncovered for 12–15 min. – the starch they release thickens the pot.
6. Add the mushrooms, Chinese cabbage and leek and cook along for 4 min., stir in the miso paste and soy sauce dissolved in a little broth, adjust the seasoning, and serve in large bowls.