Scoop out seeds from kabocha squash. Cut into 2-inch thick wedges. With a vegetable peeler, remove some but not all the skin. Cut wedges into ¼-inch slices.
Bring a large pot of water to boil. Add hoto and cook for 20 minutes. If you are using fresh udon, just cook 2 to 3 minutes. Drain.
In a small pot of boiling water, blanch tofu pouches for 30 seconds to remove excess oil. Drain and squeeze out as much water as possible. Slice into thin strips.
Pour water into a large pot. Bring it to a boil. Add dashi.
Combine 1½ cups (360ml) stock from the pot and miso in a bowl. Whisk to dissolve miso. Set aside.
Add kabocha squash and let it simmer for 5 minutes.
Next add pork, napa cabbage, enoki mushrooms, and abura-age. Let it cook for 3 to 4 minutes.
Finally add hoto (or udon) and continue to cook for another 2 minutes.
Pour miso mixture back into pot. Stir to get it well mixed.
Add green onions and dish into small bowls. Serve immediately.