Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup)

• 2 packs Udon noodles
• 100 grams Kabocha squash
• 3 cm Daikon radish
• 5 cm Carrot
• 1/4 Onion
• 1 Aburaage
• 2 pieces Cut mochi
• 1200 ml Dashi stock
• 1 bit less than 3 tablespoons Miso
• 2 tbsp Mentsuyu
• 1/2 tbsp Plain white flour
• 1 Egg

1. Cut the kabocha squash, daikon radish and carrot into short rectangular slices.
2. Slice the onion thinly, and cut the aburaage into thin strips.
3. Cut the mochi into a 5 mm dice.
4. Untangle the udon noodles with your hands and dust with the flour.
5. Beat the egg.
6. Heat the dashi.
7. Just before it comes to a boil add all the vegetables except for the kabocha squash and the diced mochi, and simmer until tender.
8. Add the kabocha squash and the ingredients marked .
9. Add the udon noodles, and simmer until the sauce is thickened, stirring gently so as not to crush the kabocha squash.
10. Swirl in the beaten egg, put on a lid and turn off the heat.
11. Leave to steam for 1 minute and it's done.

noodles, squash, radish, carrot, onion, aburaage, mochi, stock, mentsuyu, white flour, egg

Taken from cookpad.com/us/recipes/168210-warm-and-comforting-kabocha-squash-houtou-udon-noodle-soup (may not work)