Pork Ginger Udon Soup Made Simple
photo by Rinshinomori
- Ready In:
- 10mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1⁄4 lb pork, cut into extra thin bite size pieces
- salt and pepper
- 1⁄2 tablespoon cornstarch
- 1 carrot, skinned and cut into large julienne size
- 1⁄2 bunch spinach, washed and cut into bite size pieces
- 1⁄4 napa cabbage, washed and cut into bite size pieces
- 2 1⁄2 cups cooked udon noodles
- 3 cups homemade vegetable broth (Swanson ok, see description) or 3 cups homemade chicken broth (Swanson ok, see description)
- 1 tablespoon sake
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon water
- 1 tablespoon grated ginger, paste form
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
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.