Easy1 hour
Where it comes from
Houtou hails from the Chubu region, particularly Yamanashi Prefecture, where the dish is cherished for its hearty, warming qualities during cold months.
Follow the thread
On the Palate
What goes into it
Proteins
Vegetables
Grains & Staples
Sauces & Condiments
How it's made
- 1
Prepare the wheat noodles by boiling until just tender, then drain.
- 2
In a pot, combine miso with water to create a broth.
- 3
Add sliced kabocha, daikon, carrot, and pork to the broth.
- 4
Simmer until all ingredients are tender and flavors meld.
- 5
Serve hot, garnished with sliced green onions.
