Mince the garlic. Remove the seeds and finely chop the red pepper. Heat the olive oil in a deep frying pan (or pot), and saute the garlic and chili pepper until fragrant.
Season the pork with salt and pepper, and add to the frying pan. Be careful not to burn it. Cook until the fatty meat becomes transparent (the smell of the pork will disappear once it's added to the soup).
Add the shimeji mushrooms and onion and lightly cook. Pour in the wine and let the alcohol cook off. Pour in the water and gently skim off any scum from the surface.
Add the udon soup granules and the pasta. Since the pasta is hard at first, use tongs or chopsticks to entwine with the soup.
Adjust the heat to medium-low (so that it's simmering gently) and boil until the noodles are cooked to your preference.
Serve in a dish and garnish with sesame seeds and finely chopped green onion. Sprinkle with lots of black pepper and enjoy.
Pour in extra virgin olive oil for a finishing touch.
Other vegetables that goes well with this:
Cabbage, Chinese cabbage, komatsuna, eggplant, etc. It's also great with tomatoes! If excess water is released from the vegetables, adjust the soup accordingly.
Story Behind this Recipe
I entered this recipe into a for using my favorite Higashi Maru brand udon soup. It's quick and easy! There aren't a lot of dishes to wash. I am a fan of this Japanese-style soup pasta.
This tastes best if you use pork belly or a fatty cut of pork (this time, I used thinly sliced pork shoulder loin) I used 1 large clove of garlic. If using smaller cloves, use 2 (use lots of garlic). You can use soba or udon noodles as well and it will be delicious.