Prepare the vegetables. Cut the Japanese kabocha squash and taro potatoes into big chunks.
Prepare other ingredients like this in this photo.
Cut the pork into bite sizes.
Put the ☆ water and Japanese dashi stock powder in a sauce pan. Add the squash, taro and Chinese cabbage and simmer for about 5 minutes.
After the squash is cooked through take out half of it and put aside (to avoid cooking down all of it).
Add the rest of the vegetables and pork and simmer for about 10 minutes. After the noodles are cooked add miso and Step 5.
Sprinkle with plenty of shichimi spice. One packet of noodles is for one person. The cooking time at Step 6 differs according to the noodles you will use. Follow the cooking instruction at the back of the packet.
Sprinkle with plenty of shichimi spice. Yuzu flavoured shichimi spice also goes well with this dish.
Story Behind this Recipe
Kabocha Hoto is Yamanashi's local speciality. Home-made Hoto is the best. This is our family's recipe.
It is quite tasty when some of the Japanese kabocha squash are cooked down and melt into the soup after simmering. If all the kabocha is going to be like this it will be too much so save half of it for adding to the dish later. The noodles have flour (to avoid sticking to each other) and we cook them without removing it so the resultant soup will be quite nicely thick. It is easy to burn at the bottom of the sauce pan so stir occasionally.