Kabocha Miso Udon - Cozy, Hoto-Inspired Japanese Noodle Soup

If you’ve ever traveled through Yamanashi Prefecture in Japan, you might already know about Hoto - a beloved local noodle dish packed with Kabocha and other vegetables simmered in a rich miso broth. During my trip earlier this year, I had the chance to enjoy an authentic bowl right in Yamanashi. It was hearty, rustic, and incredibly comforting.

One thing that stood out to me was how the kabocha (Japanese pumpkin squash) slowly melted into the broth, giving the soup a naturally sweet, nutty flavor that made the entire dish feel like a warm hug. Inspired by that experience, I recreated this Kabocha Miso Udon at home - a cozy, family-friendly noodle dish perfect for cold days.

This recipe keeps things simple and approachable, but still delivers the depth of flavor you’d expect from a traditional miso-based hotpot-style udon.

What is Hoto?

Hoto (ほうとう) is a traditional noodle dish from Yamanashi Prefecture, known for its rustic, comforting flavors. Unlike typical udon, Hoto uses wide, flat noodles made from wheat flour that are closer to dumpling-like strips than standard udon. The noodles are simmered directly in the pot along with seasonal vegetables—especially kabocha, which is essential for creating the dish’s naturally sweet, creamy broth. The soup base is typically miso, giving it a rich, earthy flavor that pairs perfectly with the softened vegetables. Hōtō is often enjoyed as a hearty, warming meal during the colder months, and it’s considered a specialty deeply rooted in Yamanashi’s history and local food culture. It’s the kind of dish that feels homemade, humble, and incredibly satisfying.

RECIPE

Servings: 3-4

Time: 30 min

Ingredients:

6 oz pork belly slice
1/4 kabocha (Japanese pumpkin)
4 leaves napa cabbage
1/4 medium daikon
1 small carrot
1/2 pack shimeji mushrooms
2 scallions
6 cups water
1 tbsp dashi powder
3 tbsp sake
3 tbsp miso
1 tbsp mirin
1 tbsp soy sauce
2 servings udon (frozen or dried udon noodles)

Instructions:

Make the broth
In a large pot, add water, dashi powder, and sake.
Bring it to a boil.
Prepare the ingredients
Cut the pork, kabocha, Napa cabbage, daikon, carrot, and scallions.
Break the shimeji mushrooms into small clusters.
Cook the meat & vegetables
Add the pork and all vegetables to the broth.
Simmer with a lid on for 6–8 minutes, or until everything is tender.
Season the soup
Add the miso, mirin, and soy sauce.
Stir until the miso fully dissolves.
Add the udon
Add the udon noodles and cook for another 3 minutes until warmed through.
Serve hot
Enjoy immediately while the broth is still creamy and sweet from the softened kabocha.

My Kitchen Tool:

**Cooking Pot**

Staub 4qt cocotte works perfect for 3-4 servings

SHOP MORE

Why You’ll Love This Kabocha Miso Udon

Cozy & comforting: The kabocha melts into the broth, making it naturally sweet and velvety.
One-pot meal: Everything cooks in one pot—minimal cleanup.
Loaded with vegetables: Napa cabbage, daikon, carrot, mushrooms…it’s nourishing and kid-friendly.

Tips & Variations

Use frozen udon is my personal favorite for the best chewy texture. But please use Hoto noodles if you find one!
Add tofu for extra protein.
Adjust sweetness by adding more kabocha - more kabocha = more sweet, creamy broth.
Try different mushrooms such as maitake or shiitake for a deeper umami flavor.
Spice it up with a touch of shichimi togarashi.