Pork Ginger Udon Soup Made Simple

"I've been trying to come up with ways to have udon soups using ingredients readily available in the West and this one is it. Udon is Japanese wheat based thick noodle. You can use either dry udon (cooked per package instruction - make sure you rinse it very well in cold water) or fresh udon. If using chicken stock, best to use homemade, but best not to use chicken stock that has too much chicken taste such as Trader Joes. Swanson is ok. If using store bought broths, best to dilute it with 50% water so it's not so strong tasting."
 
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photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
Ready In:
10mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • Lightly salt and pepper the pork slices. Sprinkle on 1/2 T cornstarch and lightly mix.
  • In a small cup, mix 1 1/2 T cornstarch with 1 T water to make a thickening slurry and set aside.
  • Combine vegetable or chicken stock and 1 T sake in a large saucepan and heat until it comes to boil. Turn down heat to medium.
  • Add to the same saucepan, napa cabbage and carrots and cook for 3-4 minutes until softened a bit. Then add pork slices. Continue to cook for another 2-3 minutes.
  • Add cooked udon, oyster sauce, soy sauce, and cornstarch/water mixture to the the saucepan. Lightly combine.
  • Add spinach and cook until softened a bit but do not overcook, about 30 seconds.
  • Divide into 2 bowls and top with grated ginger paste on top.

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RECIPE SUBMITTED BY

You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.
 
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