Boil 2 1/2 cup of water. Add a pinch of salt. Bring to a boil. Put noodles in and boil for 4 1/2 minutes. Stir, and sometimes, bring noodles up and let down with chopsticks. Repeat this movement through 4 1/2 minutes.
When noodles are cooked, pour into a colander. Rinse well under cold water. Squeeze extra water from noodles. Put into bowl.
In a frying pan, stir fry the squash for 2 minutes. Put squash on noodles.
In a pot, put 2 cups of broth. Add salt and some sugar for taste. After acquiring the desired taste, bring to a boil. Lower heat a little. Put a ladle inside the pot, crack an egg inside the ladle. Cook for about 2 minutes (or more). When egg is cooked to your taste. Pour egg on top of noodles and squash.
Bring back broth to a boil. Pour to the side of the bowl to prevent the egg being moved to the side.
Add green onion and sprinkle some pepper. Serve with kimchi or Kosher Dill pickles or chayote pickles.
