Hōtō (Yamanashi — Flat Noodle and Pumpkin Miso Stew)

Ingredients

• 1.2 liters dashi (kombu and bonito stock)
• 200 g butternut squash or kabocha, peeled, seeded, cut into 2 cm cubes
• 200 g fresh udon noodles (or dried udon, cooked al dente)
• 150 g carrots, peeled, cut into 2 cm half-moons
• 150 g daikon radish, peeled, cut into 2 cm cubes
• 100 g maitake mushrooms, torn into 3 cm pieces
• 100 g red miso (akamiso, Yamanashi variety preferred) or mixed white and red miso
• 40 ml mirin
• 3 cloves garlic, minced
• 2 slices ginger (peeled, 1 cm thick, julienned)
• 2 scallions (white and light green parts), cut into 4 cm lengths
• 8 g fine sea salt

Method

1. 1
   Bring dashi to simmer in a large heavy-bottomed pot over medium heat; add squash, carrots, daikon, and mushrooms; simmer 12 minutes until vegetables soften.
2. 2
   Dissolve red miso in a small bowl with 80 ml warm dashi; stir back into pot along with mirin and minced garlic; adjust seasoning with salt.
3. 3
   Add fresh udon noodles and cook 3–4 minutes (or 5–6 minutes if using dried cooked udon).
4. 4
   Scatter ginger julienne and scallions into pot; simmer 1 minute until aromatics bloom.
5. 5
   Taste broth and adjust miso/salt balance; divide noodles and vegetables evenly among four bowls.
6. 6
   Ladle hot broth over each bowl to cover noodles completely; serve immediately.