Japan
Yamanashi Houtou — Pumpkin Noodle Stew, adapted from the MAFF regional recipe for Yamanashi. Ingredient amounts and cooking instructions are provided below.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Fine-mesh strainer
4 clear steps
Make stock by heating the anchovies in the measured stock water and straining. Knead the flour with warm water until slightly firmer than an earlobe, cover with a damp cloth and rest for about 30 minutes.
Cut the potato and squash into bite-size pieces, the daikon and carrot into thin quarter-rounds, the mushrooms into thick strips and the cabbage roughly. Slice the fried tofu and leek.
Simmer the vegetables in the stock, adding the harder ones first, until tender. Meanwhile dust the dough and board, roll thinly and cut into noodles about 1 cm wide.
Add the fried tofu, half the miso and the raw noodles to the pot. Simmer until the noodles are cooked and become translucent, then add the remaining miso to taste. Add the leek, bring briefly to a simmer, cover and rest for 2–3 minutes.
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