My family has visited Yamanashi prefecture a number of times. It’s in the proximity of Tokyo and Yokohama where my parents live, and the convenience brought us to a few different ryokan (Japanese-style inns) to enjoy delicious food and onsen (hot springs). On each trip to Yamanashi, we get to enjoy the famous noodle soup called hoto (ほうとう, pronounced hō-tō). This hearty, homey, and rustic noodle soup is especially comforting in winter months. I can’t wait to share this delicious and versatile recipe with you!
What is Hoto?
Hoto (餺飥) is a miso-based noodle soup that originated in Yamanashi, Japan. This regional food of Yamanashi prefecture consists of vegetables (especially kabocha squash), meat, and thick wheat noodles in a dashi broth that is seasoned with local Koshu (甲州) or Shinshu (信州) miso. The origin of hoto was due to shortages in local rice crops. The rice fields in Yamanashi were turned into wheat farming, and flour products like hoto noodles were invented to counter food scarcity.
What are Hoto Noodles?
The flat, broad noodles in this regional soup are a bit different from udon noodles. The dough has a tougher texture and is not mixed with salt or left to sit. Hence, the noodles are more doughy and lack elasticity. It’s a lot more similar to dumplings than noodles. They don’t require parboiling before use; simply add to the pot with the rest of the ingredients. Fresh hoto noodles are impossible to find outside of Yamanashi, so I recommend using frozen Sanuki udon noodles as a reasonable and convenient substitution. If you have time, try making hoto noodles from scratch with flour and water. It’s easier than you think! See the recipe end Notes for instructions.
Why You’ll Love This Recipe
One-pot dish – Cook everything for this hot pot recipe in a donabe (Japanese earthenware pot), iron pot, or a heavy-bottomed soup pot. Seasonal ingredients – Substitute fresh, in-season vegetables for variety and great flavor. Flexible recipe – This homestyle dish works just fine with the ingredients that you have in the fridge.
Ingredients for Hoto Noodle Soup
Here’s what I used for today’s recipe. Feel free to customize to your dietary preferences:
thick wheat noodles – use frozen Sanuki udon or make homemade hoto noodles; see the end Notes for how to make them. sliced pork loin – or use the proteins of your choice like chicken or tofu. kabocha squash – a signature ingredient of hoto noodle soup, but feel free to use any in-season vegetables daikon radish carrot Yukon gold potato onion napa cabbage leek – or Tokyo negi (Japanese long green onion) shimeji mushrooms shiitake mushrooms aburaage (deep-fried tofu pouch) – or use crispy fried tofu puffs from an Asian grocery store shichimi togarashi (Japanese seven spice) – optional; for serving
For the miso-based broth
kombu (dried kelp) and dried anchovies (iriko/niboshi) – the Japanese soup stock (dashi) for this dish is traditionally made with both kombu dashi and anchovy stock (iriko dashi), but feel free to use what you have on hand. Vegans/vegetarians can use kombu dashi, shiitake dashi, or vegan dashi (a combo of shiitake kombu stock). water – for the dashi miso, sake, mirin, and optional Diamond Crystal kosher salt – to season the broth
How To Make Hoto Noodle Soup
In Yamanashi, hoto noodles are cooked and served in an iron pot. At home, I use my versatile donabe (Japanese earthenware pot) for this and other hot pot dishes. No donabe? You can certainly use any soup pots; heavy cast iron or clay pots are best.
Mutenka Enjuku Koji Miso for Hoto Noodle Soup
The main flavor for the noodle soup is dashi made with anchovies and kombu, which is seasoned with local miso. Mutenka Enjuku Koji Miso (with a green label) from Hikari Miso® contains 25% less sodium than Mutenka Enjuku Koji Miso. It still has a full flavor and umami yet no food additives or preservatives are used in this genuine koji miso. It is so delicious, and it’s one of my favorite miso to enjoy in all types of recipes that require miso. If you already have miso in your fridge, you can definitely use it for the broth before you venture into other types of miso. You can read all about miso to be familiar with different types of miso. Where can I buy Hikari Miso®?
Japanese grocery stores (Nijiya, Mitsuwa, Marukai, local mom-pop shops, etc) Asian grocery stores (including Chinese/Korean grocery stores)
I have been using all kinds of miso from Hikari Miso® for over a decade, and I enjoy the partnership with them. Thank you Hikari Miso® for sponsoring this post!
Explore Japan’s Regional Foods
Part of the fun of visiting Japan is the endless opportunity to try its multifaceted regional foods. And the great news is, you can recreate these flavors at home with the regional food recipes I’ve shared on Just One Cookbook. I hope you enjoy making Hoto Noodle Soup, and if you have any recipe requests for Japan’s regional food, just leave a comment below! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
