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Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup)
Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup)

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Beans–believe it or not–are extremely great for your heart. Sure, the after-effects of eating beans might not be the best for your nose, but they are very healthy for you. It doesn’t mean, however, that merely eating beans will undo the damaging effects of consuming unhealthy foods or make your heart better by magic. What we are saying is that substituting in kidney beans or edamame for the chicken on your salad or eating a soy burger rather than a beef hamburger is a good idea. Thankfully, beans are really tasty and who knows…you might not even moss eating the real beef or chicken.

There are lots of foods that you can eat that are great for your body. It’s true that everything brought up in this article can help your body in many ways. These foods are especially beneficial for the heart, though. Try to begin consuming these heart-healthy foods on a regular basis. Your heart will benefit greatly!

We hope you got insight from reading it, now let’s go back to warm and comforting kabocha squash houtou (udon noodle soup) recipe. To make warm and comforting kabocha squash houtou (udon noodle soup) you only need 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup):
  1. Take 2 packs Udon noodles
  2. You need 100 grams Kabocha squash
  3. Provide 3 cm Daikon radish
  4. Use 5 cm Carrot
  5. Get 1/4 Onion
  6. Prepare 1 Aburaage
  7. You need 2 pieces Cut mochi
  8. Use 1200 ml Dashi stock
  9. Use 1 bit less than 3 tablespoons ◎ Miso
  10. Provide 2 tbsp ◎ Mentsuyu
  11. Take 1/2 tbsp Plain white flour
  12. You need 1 Egg
Instructions to make Warm and Comforting Kabocha Squash Houtou (Udon Noodle Soup):
  1. Cut the kabocha squash, daikon radish and carrot into short rectangular slices. Slice the onion thinly, and cut the aburaage into thin strips. Cut the mochi into a 5 mm dice.
  2. Untangle the udon noodles with your hands and dust with the flour. Beat the egg.
  3. Heat the dashi. Just before it comes to a boil add all the vegetables except for the kabocha squash and the diced mochi, and simmer until tender.
  4. Add the kabocha squash and the ingredients marked ◎.
  5. Add the udon noodles, and simmer until the sauce is thickened, stirring gently so as not to crush the kabocha squash.
  6. Swirl in the beaten egg, put on a lid and turn off the heat. Leave to steam for 1 minute and it's done.

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