Pork Ginger Udon Soup Made Simple

READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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