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Home / Cuisine / Asian / Hoto Nabe (Flat Noodles Miso Hot Pot)

Hoto Nabe (Flat Noodles Miso Hot Pot)

By: 👩‍🦳 Linda · Published: 🖨 July 9, 2019 · Updated: 💻July 9, 2019 · 🗨 23 Comments

Recipe ▼

Delicious Hoto Nabe (Flat Noodles Miso Hot Pot) with kabocha squash, pork, napa cabbage, enoki mushrooms, and tofu. Also a tour to the Yamanashi Prefecture.

Delicious Hoto Nabe (Flat Noodles Miso Hot Pot) with kabocha squash, pork, napa cabbage, enoki mushrooms, and tofu. Also a tour to the Yamanashi Prefecture. | RotiNRice.com #hotonabe #hoto #yamanashiprefecture

Hot pots and nabemono are especially good during the colder months. Food is usually cooked at the table on portable stoves or in electric pots. I like to serve them during the weekends when dinner is enjoyed at a more leisurely pace. So far, the hot pots I have shared are normally served with bowls of steamed rice.

The Chinese Hot Pot meal is perfect for social gatherings. Choice of ingredients and broth are key to a delicious hot pot. An experience not to be missed! | RotiNRice.com Asuka Nabe - a one pot dish with chicken, mushrooms, and vegetables in a milky broth perfect for cooler weather. Deliciously warm and hearty. | RotiNRice.com This quick and easy Buta Nabe (Pork Miso Hot Pot) can be put together in 30 minutes. Cooking is done at the table. Very warm and comforting on a cold day. | RotiNRice.com

Specific Hot Pots

There are also specific noodle hot pots and Hoto Nabe is one of them. This is a one pot dish of hand made flat noodles simmered in a miso based soup. Lots of vegetables like kabocha squash, napa cabbage, carrots, and taro are added to the pot. Hoto Nabe is a regional specialty of the Yamanashi area in Japan, home of the very well known 16th century daimyo, Takeda Shingen.


Warm and comforting Hoto Noodles in a cast iron pot.


Warm and comforting Hoto Nabe (Flat Noodles Miso Hot Pot)

During one of my trips to Japan, I had the opportunity to travel through this mountainous region on my way to Komagane, in Nagano Prefecture. I got to eat those delicious Nashi pears and Aomori apples in Futaba. Unfortunately, during this trip I did not get to try this dish and so I decided to cook it at home based on Ro-Ri San’s description of the dish. I have to say it was delicious and I really enjoyed the dish even though I did not have the right kind of noodles.

Udon Noodles as a Substitute for Hoto Noodles

I used udon noodles as a substitute and cooked them in individual earthenware pots (donabe) and cast iron pots (tetsunabe) on the stove. You can also use a huge pot instead and serve the noodles in individual bowls. I chose to omit the carrots and taro as there was sufficient carbs with the udon and kabocha squash. Other ingredients that may be added include mushrooms and daikon.

A Visit to Yamanashi Prefecture with Hoto Nabe Lunch

Since I did not get to enjoy Hoto Nabe in person the last time, I made it a point to visit Yamanashi Prefecture this past April. While Ro-Ri San went to work at his Tokyo office, I joined a tour to Mt. Fuji Panorama Ropeway via Lake Kawaguchi with a Hoto Nabe lunch. The tour also included a visit to Shiba-sakura Festival and strawberry picking at a Yamanashi fruit garden. It was an all day trip and I was excited.


Lunch at Lake Kawaguchiko

Lake Kawaguchiko and Mt Fuji

The tour started very early in the morning. Our first stop was Lake Kawaguchiko to take the cable car at the Mt. Fuji Panorama Ropeway a.k.a. the Mt. Kachi Kachi Ropeway. The cable car was packed and I was somewhere in the middle of the car and so could not take any pictures. I did manage to get a panoramic picture at the top as soon as I got off the cable car.


A panaromic view of Lake Kawaguchiko

Unfortunately, it was a cloudy morning and Mt. Fuji was obscured behind the clouds. I was disappointed to have come all this way and not get a good view of the mountain. There was also rain in the forecast and I knew there would not be much to see at a planned stop at the Mt. Fuji 4th Station. The drive to the 4th station was indeed a washout! It was drizzling and cold. Nothing there to see.


Viewing Mt. Fuji from Mt. Kachi Kachi

I was glad to head back down for the Hoto Nabe lunch. Even though a few of us got detached from our group, we got down in time for lunch. The cable car was again packed!


Cable car ride from Mt. Kachi Kachi down to Lake Kawaguchiko

Shiba-sakura Festival 2019

The Shiba-sakura Festival only runs for a limited time each year. For 2019 it was from April 13th to May 26th. This is a festival of flowers, mostly pink moss phlox giving a contrast of colors to Mt. Fuji and its surrounding areas. It is also a festival for the local vendors to showcase their seasonal fruits and products. I was delighted to find fresh hoto noodles and sakura ramen (which I have yet to share) here. It was all nicely sealed and packed and so I bought a pack of each. I declared everything at Customs and Immigration and was thankful that the noodles got through…woohoo!


Hoto noodles purchased at the Shiba-sakura Festival 2019

As you can see, the noodles came with sachets of awase miso, which is an all purpose blended miso. You can buy awase miso or blend shiro (white) miso and aka (red) miso togeher on a 1:1 ratio for this Hoto Nabe recipe. I often prepare Miso Soup and so I usually have these two types of miso in my refrigerator.


Shiro (white) miso and aka (red) miso

Strawberry Picking

Our final stop before heading back to Tokyo was at a strawberry farm. True to all things and places Japanese, this farm is as neat as can be. The paths between the rows of strawberries were all lined with weed blocking material which made it very pleasant to walk through. We were each given a small tray with some condensed milk (if desired) to dip the strawberries in and also to contain the strawberry stems and calyxes. I declined the condensed milk.


Strawberry farm at a Yamanashi fruit garden

The Sweetest Strawberries

It was an all-you-can eat strawberry fest! There was no need for any kind of sweetener as these were the sweetest strawberries I have ever tasted. These strawberries were kind of longish in shape and are not the prettiest but they were really sweet. I don’t think I have ever eaten so many strawberries at one go.


Strawberry picking and eating at a strawberry farm in Yamanashi.

That wrapped up my day tour to Mt. Fuji and Yamanashi Prefecture. Now, let’s get back to our delicious home cooked Hoto Nabe.


Mt Fuji chopstick rest

Hoto Nabe with Hoto Noodles

So, I finally get to cook Hoto Nabe using hoto noodles. The noodles I ate at Lake Kawaguchiko came with chicken (to cater to most tourists) and enoki mushrooms. I kept to my originally recipe with thinly sliced pork but added the enoki mushrooms. It was super delicious!


Delicious hoto noodles cooked and served in a cast iron pot.

Tools Used in Making This Hoto Nabe

This post contains affiliate links. Please read my disclosure policy here.

Cast Iron Tetsu Nabe Pot with Wooden Lid (90 fl. oz) 9.75″ diameter
Cast Iron Nabe 10 inch diameter
Iron Furusato Hot Pot 6.75 inch diameter

Delicious Hoto Nabe (Flat Noodles Miso Hot Pot) with kabocha squash, pork, napa cabbage, enoki mushrooms, and tofu. Also a tour to the Yamanashi Prefecture. | RotiNRice.com #hotonabe #hoto #yamanashiprefecture
4.67 from 3 votes

Hoto Nabe (Flat Noodles Miso Hot Pot)

Delicious Hoto Nabe (Flat Noodles Miso Hot Pot) with kabocha squash, pork, napa cabbage, enoki mushrooms, and tofu. Also a tour to the Yamanashi Prefecture.
Author : Linda Ooi
Course : Main Course
Cuisine : Japanese
Keyword : hoto nabe
Print Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 27 mins
Servings : 4
Calories : 653kcal

Ingredients
  

  • ½ kabocha squash (about 1 lb/450g)
  • 1 lb hoto noodles or udon (450g)
  • ½ lb pork (thinly sliced) (225g)
  • 4 napa cabbage leaves
  • 1 packet enoki mushrooms (3.5 oz/100g)
  • 4 pieces abura-age (tofu pouches)
  • 4 green onions (cut into 2-inch lengths)

Broth

  • 6 cups water (1.4 liters)
  • 1½ tsp dashi
  • 1/3 cup awase miso (90g)

Instructions
 

  • Scoop out seeds from kabocha squash. Cut into 2-inch thick wedges. With a vegetable peeler, remove some but not all the skin. Cut wedges into ¼-inch slices.
  • Bring a large pot of water to boil. Add hoto and cook for 20 minutes. If you are using fresh udon, just cook 2 to 3 minutes. Drain.
  • In a small pot of boiling water, blanch tofu pouches for 30 seconds to remove excess oil. Drain and squeeze out as much water as possible. Slice into thin strips.
    Preparing the kabocha squash, noodles and tofu pouches.
  • Pour water into a large pot. Bring it to a boil. Add dashi.
  • Combine 1½ cups (360ml) stock from the pot and miso in a bowl. Whisk to dissolve miso. Set aside.
    Preparing the soup and miso mixture.
  • Add kabocha squash and let it simmer for 5 minutes.
  • Next add pork, napa cabbage, enoki mushrooms, and abura-age. Let it cook for 3 to 4 minutes.
    Adding pork, napa cabbage, enoki muchrooms, and tofu to the soup.
  • Finally add hoto (or udon) and continue to cook for another 2 minutes.
  • Pour miso mixture back into pot. Stir to get it well mixed.
  • Add green onions and dish into small bowls. Serve immediately.
    Adding the noodles, miso mixture, and green onions to the pot.

Nutrition

Calories: 653kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Delicious Hoto Nabe (Flat Noodles Miso Hot Pot) with kabocha squash, pork, napa cabbage, enoki mushrooms, and tofu. Also a tour to the Yamanashi Prefecture. | RotiNRice.com #hotonabe #hoto #yamanashiprefecture
Delicious Hoto Nabe (Flat Noodles Miso Hot Pot) with kabocha squash, pork, napa cabbage, enoki mushrooms, and tofu. Also a tour to the Yamanashi Prefecture. | RotiNRice.com #hotonabe #hoto #yamanashiprefecture
Delicious Hoto Nabe (Flat Noodles Miso Hot Pot) with kabocha squash, pork, napa cabbage, enoki mushrooms, and tofu. Also a tour to the Yamanashi Prefecture. | RotiNRice.com #hotonabe #hoto #yamanashiprefecture

NOTE: This post was originally published on February 17th, 2012. It was updated on July 9th, 2019 with new write up and pictures. There was a small change to the recipe.

Categories: 🗂 Asian, Main Dish, Noodles, Soup Tags: 📋 hotpot, Japanese, kabocha, miso

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Comments

  1. Angie@Angie's Recipes says

    February 17, 2012 at 1:33 pm

    Biren, that’s a FEAST! My mouth waters….terribly!

    Reply
  2. Simply.food says

    February 17, 2012 at 1:46 pm

    Wow a one pot meal that looks delicious. I love your pot.

    Reply
  3. PolaM says

    February 17, 2012 at 3:35 pm

    Hotpot are wonderful to worm up. I like this version with the squash and the flat noodles!

    Reply
  4. Nami | Just One Cookbook says

    February 17, 2012 at 3:42 pm

    If I get a chance to grab hoto, I’ll remember to grab one for you! It’s one of my mom’s favorite noodles too. The texture is a little too hard for my liking but I used to eat it once in a while when she cooked it. Now you are talking about kotatsu and you really make me miss home. I think a Japanese supermarket (big one) sells kotatsu here and I really considered getting one. I felt warm reading your post Biren. SO nice to hear about my home country. =)

    Reply
    • Biren says

      February 17, 2012 at 6:46 pm

      That would be nice…thank you! You can also purchase the kotatsu and zaisu on-line. We got ours years ago. Really enjoy it in the winter with the quilt over the frame. Glad to hear you enjoyed reading the post. I hope I did not make you feel too homesick.

      Reply
  5. tigerfish says

    February 17, 2012 at 7:00 pm

    I am just drooling over this hot pot of noodles! My kind of food for sure, and more so a go-to during the colder months. The addition of winter squash makes it more hearty.

    Reply
  6. Curry and Comfort says

    February 17, 2012 at 7:57 pm

    Stunning photos Biren!! I really love this style of interactive eating. Well done! Have a great weekend! ~ Ramona

    Reply
  7. bergamot says

    February 18, 2012 at 12:41 am

    I like the idea of hot pots a lot and this looks delicious. Simple and really good leisurely meal. Recently,I used some rice noodles to make a quick one pot soup. Not authentic but it was delicious and really good on a winter night.

    Reply
  8. Victoria says

    February 18, 2012 at 2:10 pm

    4 stars
    With the addition of winter squash, this is a great seasonal hot pot! It looks so comforting 🙂 Hope you’re having a nice weekend!

    Reply
  9. Aban says

    February 18, 2012 at 3:08 pm

    It loos so healthy!Yum!

    Reply
  10. Magic of Spice says

    February 18, 2012 at 5:36 pm

    Very comforting dish…I would expect a vegetarian version would be lovely as well, and I love the addition of winter squash heard! Delightful and warming:)
    Hope you are having a lovely weekend…

    Reply
  11. Hyosun Ro says

    February 18, 2012 at 6:41 pm

    What a feast!! Love everything in it, especially kabocha and miso flavored broth. Nothing is better than a hot post on a cold day!

    Reply
  12. rebecca says

    February 18, 2012 at 9:19 pm

    this looks amazing Biren adore pots like this

    Reply
  13. Reem | Simply Reem says

    February 18, 2012 at 9:28 pm

    This looks like feast from heaven Biren!!!
    Love hotpots, God only if I can invite myself to your home…. 😉
    Beautiful!!

    Reply
  14. Janine says

    February 19, 2012 at 5:30 am

    WOW! you even have a kotatsu to eat from? love all your pots and love anything nabe!

    Reply
  15. Nasifriet says

    February 20, 2012 at 3:20 pm

    5 stars
    Great substitute to our usual steamboats. Well done, Biren! Love your earthenware pots AND the chopsticks, plus your fantastic photographic skill……these look really good to eat! Thanks for sharing this healthy family meal. Yum yum 😛

    Reply
  16. Tina (PinayInTexas) says

    February 20, 2012 at 5:16 pm

    Love hot pots like this! It definitely gives comfort especially in cold weather nights!

    Reply
  17. Megan says

    February 20, 2012 at 5:18 pm

    This looks very yummy! Glad I found your blog and hope to say hi again some time! 🙂

    Reply
  18. Marsha @ The Harried Cook says

    February 20, 2012 at 7:30 pm

    I love dishes like these… so comforting warm and hearty! And I love the flavor of miso… Great dish, Biren! Thank you for sharing 🙂

    Reply
  19. Kitchen Belleicious says

    February 21, 2012 at 6:57 am

    A one pot meal that is sure to please! It all looks incredibly delicious

    Reply
  20. mycookinghut says

    February 24, 2012 at 7:06 am

    I’d love to try this, looks a healthy and delicious one pot!

    Reply
  21. Luna Regina says

    July 25, 2019 at 9:05 pm

    5 stars
    Totally in love with the recipe, and your trip to Japan, too! They’re all awesome! Thanks for sharing your precious experience with us 😀

    Reply
    • Linda says

      July 26, 2019 at 9:08 am

      I hope you get a chance to prepare it soon. It really is quite delicious.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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