Houtou Nabe (Thick Noodles and Vegetable Stew)
Why this recipe works
- Deep savoury broth: Miso, soy sauce, mirin and shiitake build a rounded umami base without needing a long simmer.
- Naturally thickened: The noodles release starch as they cook, giving the broth a rich, stew-like consistency.
- Hearty but balanced: Sweet pumpkin, tender cabbage and chewy noodles make the dish filling, while spring onion adds freshness at the end.
Get the most out of this recipe
Authenticity notes
- Yamanashi-style roots: Houtou is closely associated with Yamanashi, where thick wheat noodles are commonly simmered with miso and seasonal vegetables.
- Noodle choice: Traditional houtou noodles are broad and rustic; udon gives a practical everyday alternative with a similar chewy quality.
Ingredient notes
- Pumpkin matters: Use a pumpkin or squash that softens well but does not collapse completely, so the stew stays hearty rather than mushy.
- Dissolve the miso first: Whisking the miso with a little hot broth before adding it to the pot helps it blend smoothly into the stew.
Common mistakes
- Boiling after adding miso: Keep the broth at a gentle simmer once the miso is added; hard boiling can dull its aroma and affect the texture.
- Letting it sit too thick: The noodles continue absorbing liquid as the stew stands, so loosen leftovers with a little stock when reheating.
Make-ahead tips
- Prep the vegetables early: The vegetables can be cut in advance and kept chilled, making the final simmer more straightforward.
- Reheat gently: Warm leftovers slowly in a saucepan, stirring often and adding a little stock if the noodles have thickened the broth.
Equipment you'll need
Ingredients
Instructions
- Prepare the vegetables: peel and slice the carrot, cut the pumpkin into bite-sized chunks, slice the shiitake mushrooms, and cut the napa cabbage into chunky pieces. Thinly slice the spring onion and set it aside for finishing.
- Heat the sesame oil in a large pot over medium heat. Add the carrot and pumpkin and cook for 3 to 4 minutes, stirring, until lightly coated and starting to soften at the edges.
- Add the shiitake mushrooms and napa cabbage, then pour in the vegetable stock. Bring to a gentle simmer and cook for 15 to 20 minutes, until the pumpkin is tender when pierced with a knife.
- Lower the heat so the broth is barely simmering. Ladle a little hot broth into a bowl, whisk in the miso paste until smooth, then stir it back into the pot along with the soy sauce and mirin. Keep the stew at a gentle simmer and do not let it boil once the miso is added.
- Add the udon noodles and simmer for 6 to 8 minutes, stirring gently to prevent sticking, until the noodles are tender and the broth has thickened slightly. Taste and adjust by simmering 1 to 2 minutes longer if you want it thicker.
- Divide into bowls and top with the spring onion. Serve piping hot.
Recipe notes
Tips
- For the best texture, keep the simmer gentle after adding the miso paste so the broth stays smooth and fragrant.
- If the stew thickens too much as it sits, loosen it with a splash of vegetable stock and warm it gently until piping hot.
Substitutions
- Replace shiitake mushrooms with oyster mushrooms for a softer, more delicate bite.
- Replace mirin with dry sherry for a similar sweetness and aroma.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring often; add a little vegetable stock if needed as the noodles will continue to absorb liquid.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Gluten Sesame Soybeans Wheat
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