Spicy Soy Milk Miso Udon Noodles with Pork & Chinese Cabbage For Lunch

Spicy Soy Milk Miso Udon Noodles with Pork & Chinese Cabbage For Lunch

This is easy to make using a frying pan!
The rich spicy soy milk miso soup warms you up. A 26 cm frying pan makes 2 servings.

Ingredients: 1 serving

50 g
Chinese or napa cabbage
1 large leaf
Japanese leek (optional)
Soy milk or milk
200 ml
150 ml
Frozen udon noodles
◆ Miso
1.5 teaspoon
◆ Chicken stock powder
0.5 teaspoon
◆ Dashi stock granules
0.5 teaspoon
◆ Usukuchi soy sauce
1 teaspoon
◆ Doubanjiang
a small amount
Garlic (as your like)
1 clove
Red chili pepper
★ Sesame seed, black pepper, ginger powder
as much as you want


1. Mince the garlic and slice the Chinese cabbage and pork into bite-sized pieces. Optional: Slice a Japanese leek diagonally. Cut a hot chili pepper in half and remove the seeds.
2. Heat oil in the frying pan and cook the minced garlic until fragrant. Next, stir fry the pork then add Japanese leek and the hard core of the Chinese cabbage and stir fry. Add the soft leaves at the end. (You could also add everything at the same time if you prefer).
3. Add water and bring to a boil. Remove the surface scum from the soup. Season with the ◆ ingredients and add the soy milk. When the soup boils again, add the frozen udon noodles.
4. When the noodles loosen and the soup heats up, it is ready to serve. Add the ★ ingredients to taste.
5. Using similar ingredients, you can make this Chinese cabbage and pork in less than 10 minutes. Recipe ID: 1629926

Story Behind this Recipe

Sorry it's not such a complicated recipe!

I often have udon noodles for lunch for myself and I add spice to warm it up.
Sometimes, I use this as a soup base and toss in whatever I have in my fridge.