For the past several years, my family has visited Yamanashi prefecture a number of times. Yamanashi is in the proximity of Tokyo and Yokohama where my family lives, and the convenience brought us to a few different ryokans (Japanese-style inns) to enjoy delicious food and onsen (hot springs). On each trip, we got to enjoy the famous regional noodle soup called Hoto (pronounced as [Hōtō]). This hearty, homey, rustic noodle soup is especially comforting in winter months and I couldn’t wait to share the recipe after our recent trip in January.
What is Hoto?
Hoto (ほうとう, 餺飥) is a miso-based noodle soup that originated in Yamanashi, Japan. It’s known as a regional food from Yamanashi, and it consists of vegetables (especially kabocha squash), meat, and noodles in a dashi broth that is seasoned with local Koshu (甲州) or Shinshu (信州) miso. The noodles in this 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 of elasticity. It has a lot more similarities to dumplings than noodles. Since these noodles are not required to be parboiled prior to adding to the soup, they are cooked raw in the soup along with the other ingredients. 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.
Ingredients You Need for Hoto Noodle Soup
This home-style noodle soup is a lot more flexible when it comes to ingredients. You can use what you have in the fridge and it would work just fine. Fresh hoto noodles are impossible to find outside of Yamanashi prefecture, so some people use udon noodles instead. You can also make hoto noodles from scratch. All it needs is flour and water. Be sure to check out the Notes section in the recipe below if you’d like to make the noodles yourself. It’s easier than you think! Proteins of your choice:
PorkChickenTofu
Vegetables
Kabocha squashCarrotNegi (long green onion) or leek or green onionDaikon radishPotatoNapa cabbageAny seasonal vegetables
Others
Aburaage (deep-fried tofu pouch)Shiitake mushroomsShimeji mushroomsHoto noodlesDashi (Japanese stock) – I used both kombu dashi and anchovy stock (iriko dashi) in flavoring the broth as it is how it’s done traditionally. Anchovies lend a stronger and more flavorful broth but feel free to use other dashi that is available. For vegetarians, you can use kombu dashi or/and shiitake dashi.Condiments (miso, sake, mirin)
In Yamanashi, you’d find hoto noodles being served in an iron pot, which keeps the noodles and soup hot. At home, I use my versatile donabe (Japanese earthenware pot) to cook and serve the dish. 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 of trying out 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.
