Remove the seeds from the kabocha and slice into 1/2-inch (1 cm) thick pieces. Cut the daikon and carrot into half-moon slices. Cut the fried tofu in half lengthwise, then into thin strips. Slice the green onion diagonally.

In a pot, bring the dashi broth, daikon, and carrot to a boil. Add the fried tofu and kabocha, and simmer until the vegetables are tender.

Add the miso and mirin to the pot, then add the udon noodles and green onion. Simmer briefly. Serve in bowls and sprinkle with shichimi togarashi.