Pork and Cabbage Udon in a Creamy Miso and Milk Broth

Pork and Cabbage Udon in a Creamy Miso and Milk Broth

This is a thick, creamy soup with milk and miso. Simple and perfect for the cold season! And cheap! It's a convenient udon dish.

Ingredients: serves 2

Udon noodles
2 servings
Dashi stock (I used bonito)
400 ml
300 ml
100 g
about 1/4
Chopped green onions
as desired
Flavoring ingredients:
Garlic (store-bought tube paste OK)
about 2 cm
1 tablespoon
Soy sauce
1 teaspoon
1 tablespoon
1 tablespoon
Krazy Salt (or salt and pepper)
to taste


1. Cut the pork and cabbage into bite-sized pieces.
2. Boil the soup stock in a pot, and add pork. Once the pork has cooked, add cabbage.
3. Once the cabbage has become soft, add milk. Once you've added the milk, be careful not to over-boil it.
4. Add the ingredients and adjust the taste. This completes the soup.
5. Boil the udon noodles, pour the soup over, then top with chopped green onions and it's finished. You can also put the noodles in the pot and boil them together with the soup!

Story Behind this Recipe

It's gotten cold, so I wanted to eat udon that would warm my body up.