Hōtō (Yamanashi — Flat Noodle and Pumpkin Miso Stew)

Ingredients

• 200g kabocha pumpkin, cut into 2cm chunks
• 250g udon noodles, dried or 400g fresh
• 150g daikon radish, cut into 5mm half-moons
• 100g carrot, cut into 5mm half-moons
• 1 negi (Japanese long onion), cut into 3cm lengths
• 100g mushrooms (shiitake), halved
• 1 litre dashi (kombu and bonito)
• 60ml miso paste (barley or red miso), Yamanashi origin preferred
• 30ml mirin
• 10g sugar
• 5g salt

Method

1. 1
   Bring dashi to boil in a large pot; add kabocha, daikon, and carrot; simmer 12 minutes until vegetables soften slightly.
2. 2
   Cook udon noodles separately according to package directions; drain.
3. 3
   Dissolve miso paste in a small bowl with 100ml warm broth; set aside.
4. 4
   Add mushrooms and negi to pot; simmer 4 minutes until negi wilts.
5. 5
   Stir in dissolved miso, mirin, and sugar; bring to gentle simmer without boiling, stirring gently 2 minutes.
6. 6
   Add cooked udon noodles; heat through 1 minute and season with salt to taste.
7. 7
   Serve in bowls with generous broth and vegetables.