Thick Flat Hoto Noodles in Miso Soup

"Hoto noodles" is a recipe originating in Yamanashi prefecture. You can add mushrooms, Chinese cabbage, and seasonal vegetables to the main ingredient: kabocha (pumpkin).

Thick Flat Hoto Noodles in Miso Soup
Photographed by MASAO KUDO

Recipe by
Noriko Hamasaki


Soups & Stews



Calorie count is per serving.
Does not include the time to allow the dough the rest.

Ingredients (Serves 2-3)

  • [Hoto noodles]

    • 160 g all purpose flour
    • 70 ml lukewarm water
    • 1/2 tsp salt
  • 100 g daikon radish
  • 50 g carrot
  • 1 1/2 leaves Chinese cabbage
  • 150 g kabocha pumpkin
  • 1/2 abura-age
  • 1/2 bag nameko mushrooms
  • 50 g komatsuna Japanese mustard greens
  • 1.4 liters niboshi dashi (refer to preparation)
  • Salt
  • Miso



Soak 15 g of niboshi in 1.5 liters of water for an hour and simmer to make the dashi.



Make the [hoto noodles]: Mix the salt and flour in a bowl and gradually stir in the water. When it forms a ball, place on a sterile board and knead thoroughly.


If cracks form in the surface of the ball, add a bit more lukewarm water.


When the consistency of the dough is soft and smooth, form a round ball and cover with a damp cheesecloth. Let the dough rest for an hour.


Sprinkle flour (not included in the amount listed in the recipe) over the board and rolling pin and roll the dough out to a thickness of 1 mm. Wrap the dough around the rolling pin and cut in half around the pin. Remove the two sections from the rolling pin. Fold each section in half and cut into 1 cm strips.


Wrapping the dough around the rolling pin and rolling it back and forth or pounding it on the board will make it easier to spread.


Quarter the daikon and carrot and cut into 6 to 7 mm slices. Chop the Chinese cabbage into bite size pieces. Remove the seeds and stringy parts from the pumpkin and cut into bite size pieces. Pour boiling water over the abura-age to remove excess oil. Cut lengthwise in half and then into 2 cm wide strips. Rinse the nameko mushrooms. Boil the komatsuna in water with a pinch of salt, drain and cut into 4 to 5 cm lengths.


Pour the dashi into a pot. Add the daikon, carrots, Chinese cabbage and abura-age and place over high heat. When it comes to a boil, reduce the heat to medium-low and simmer for 15 minutes. When all the ingredients are tender, dissolve 60 g of miso into the soup, and add the noodles, nameko mushrooms and kabocha pumpkin.


Simmer for another 15 minutes or so until the noodles are tender. Dissolve 30 g of miso into the soup, add the komatsuna and simmer briefly.


[Hoto noodles] Kneaded flour roughly cut into noodles. Cook with vegetables in soy bean paste sauce.