Hoto-Style Miso Noodle Soup with Pork and Kabocha

Cook the hiyamugi or udon noodles according to the package directions. Rinse under cold running water to remove excess starch, then drain well and set aside.

Bring the dashi stock to a gentle simmer in a pot. Add the pork, kabocha squash, and shiitake mushrooms, then cook until the pork is just done and the squash is tender. Skim off any foam that rises to the surface for a cleaner broth.

Pour boiling water over the aburaage to remove excess oil, then drain and cut it into bite-sized pieces. Add it to the pot and simmer for 2 to 3 minutes.

Add the drained noodles to the pot. Ladle a little hot broth into a small bowl, dissolve the awase miso in it, then stir it back into the soup. Heat gently without boiling, divide into bowls, and serve with shichimi spice to taste.