My Family's Kabocha Squash Hoto Udon Noodles

• 1 portion Fresh Hoto udon noodles
• 1/4 Japanese kabocha squash
• 3 Taro potatoes
• 1/2 Carrot
• 1/4 Chinese cabbage
• 1 Green onions or scallions
• 3 Shiitake mushrooms
• 1 packet Shimeji mushrooms
• 3 Aburaage
• 300 grams Thinly sliced pork
• 1760 ml Water
• 2 tbsp Japanese dashi stock powder
• 5 to 6 tablespoons Miso with japanese dashi stock

1. Prepare the vegetables.
2. Cut the Japanese kabocha squash and taro potatoes into big chunks.
3. Prepare other ingredients like this in this photo.
4. Cut the pork into bite sizes.
5. Put the water and Japanese dashi stock powder in a sauce pan.
6. Add the squash, taro and Chinese cabbage and simmer for about 5 minutes.
7. After the squash is cooked through take out half of it and put aside (to avoid cooking down all of it).
8. Add the rest of the vegetables and pork and simmer for about 10 minutes.
9. After the noodles are cooked add miso and Step 5.
10. Sprinkle with plenty of shichimi spice.
11. One packet of noodles is for one person.
12. The cooking time at Step 6 differs according to the noodles you will use.
13. Follow the cooking instruction at the back of the packet.
14. Sprinkle with plenty of shichimi spice.
15. Yuzu flavoured shichimi spice also goes well with this dish.

portion, potatoes, carrot, chinese cabbage, green onions, shiitake mushrooms, packet, aburaage, pork, water, stock powder, with japanese

Taken from cookpad.com/us/recipes/152608-my-familys-kabocha-squash-hoto-udon-noodles (may not work)