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My Family's Favorite Pork Soup with Udon Noodles

My Family's Favorite Pork Soup with Udon Noodles

I combined pork soup and udon noodle in this hearty simmered dish This is our favorite menu for the weekends.

Ingredients: 2 to 3 servings

Cooked udon noodles
2 portions (480 g)
Sliced pork
200 g
Burdock root
10 cm
Carrot
1/2
Daikon radish
10 cm
Shimeji mushrooms
1 bunch
Japanese Leek
1/2
Sesame oil (for stir frying)
1 tablespoon
Dashi stock
1200 ml
※ Miso
5 tablespoons
※ Sake
1 tablespoon
※ Mirin
1 tablespoon
※ Soy sauce
1 tablespoon
Grated ginger
to taste
Ichimi spice
to taste

Steps

1. Shred the burdock root finely and soak in water to remove the astringency. Slice the carrot and daikon radish into 5 mm half moons. Shred the shimeji mushrooms. Cut the pork into bite sizes. Slice the leek.
2. Heat sesame oil in a pan and fry the pork. After it changes colour, add all the vegetables except for the leek. After coating the vegetables with sesame oil, add dashi stock and cook until the vegetables are tender. Skim off the scum occasionally.
3. Add the ※ ingredients, Japanese leek and cooked udon noodles to Step 2 and cook.

Story Behind this Recipe

When I made pork miso soup in a big cast iron pot, I added udon noodles at the end to soak up the delicious broth. I serve this on the weekends, regardless of the season.