Hoto Noodles with Kabocha Squash (Serves 2)

Name: Hoto Noodles with Kabocha Squash (Serves 2)
Yield: Serves 2 servings
Ingredients: 1/8 kabocha squash (about 6 oz/170g), seeds and pulp removed; 1 sheet fried tofu (aburaage); 1/4 carrot (about 1.25 oz/35g); 3/4 inch daikon radish (about 2 cm); 2 shiitake mushrooms; 1 green onion; 2 leaves napa cabbage; 7 oz (200 g) pork; 1 tablespoon vegetable oil; 5 cups water (about 1200 ml); 1 tablespoon granulated dashi; 1 tablespoon soy sauce; 1 tablespoon mirin; 2 servings hoto noodles (2 packs); 3 tablespoons miso

よぅむ @cook_40282736

Hoto is a specialty noodle dish from Yamanashi, Japan. The kabocha squash melts into the broth, making it deliciously creamy!
About this recipe:
This is our family’s version.

よぅむ @cook_40282736

Hoto is a specialty noodle dish from Yamanashi, Japan. The kabocha squash melts into the broth, making it deliciously creamy!
About this recipe:
This is our family’s version.

Saved

Ingredients

Serves 2 servings

1/8kabocha squash (about 6 oz/170g), seeds and pulp removed
1 sheetfried tofu (aburaage)
1/4carrot (about 1.25 oz/35g)
3/4 inchdaikon radish (about 2 cm)
2shiitake mushrooms
1green onion
2 leavesnapa cabbage
7 oz (200 g)pork
1 tablespoonvegetable oil
5 cupswater (about 1200 ml)
1 tablespoongranulated dashi
1 tablespoonsoy sauce
1 tablespoonmirin
2servings hoto noodles (2 packs)
3 tablespoonsmiso

Saved

Steps

1

Cut the kabocha squash into 4 pieces and slice thinly. Place on a microwave-safe plate, sprinkle with 1 teaspoon water, cover loosely with plastic wrap, and microwave at 500W for 3 minutes.
2

Cut the remaining vegetables into bite-sized pieces. Slice root vegetables thinly for best results.
3

Heat the vegetable oil in a pot and sauté the pork.
4

When the pork changes color, add the rest of the vegetables, 4 cups (1 liter) water, and 1 tablespoon granulated dashi. Reserve a few nice pieces of kabocha for garnish if you like.
5

When it comes to a boil, add 1 1/2 tablespoons each of soy sauce and mirin. Cover and simmer over low-medium heat for about 10 minutes.
6

When the root vegetables are tender, add the noodles. Stir occasionally and cook over medium heat for about 10 minutes (follow the noodle package instructions for exact cooking time).
7

Turn off the heat and dissolve in 3 tablespoons miso. Serve and top with chili oil or shichimi togarashi if desired!