Houtou, Yamanashi's Local Noodle Stew

Ingredients

• Fresh houtou noodles2 portions (about 300g)
• Kabocha pumpkin1/8 (about 200g)
• Thinly sliced pork belly100g
• Daikon radish4cm
• Carrot1/2
• Napa cabbage2 leaves
• Shiitake mushrooms2
• Abura-age (fried tofu)1 sheet
• Leek (naga-negi)1/2
• Dashi stock900ml
• Miso4 tbsp

Directions

1. Deseed the kabocha and cut into bite-size pieces; cut the daikon and carrot into quarter-rounds, roughly chop the cabbage, slice the shiitake, cut the abura-age into strips, and cut the pork into easy-to-eat pieces.
2. Put the dashi, daikon and carrot in a pot, bring to a boil, add the pork and skim off the scum.
3. Add the kabocha, shiitake, abura-age and cabbage, and dissolve in half the miso.
4. Add the houtou noodles directly without pre-boiling and simmer over medium-low for 12-15 minutes, stirring occasionally so they do not stick.
5. Once the noodles are soft and the kabocha has broken down a little into a thickened broth, season with the rest of the miso, add the diagonally sliced leek and simmer briefly.