Udon Noodle Soup with Pork
I call this udon noodle soup the “I-cook-the-hotpot-for-you” dish. This simple one-dish meal is something I love making whenever I need a quick and satisfying dinner with leftover hotpot ingredients. This recipe uses paper-thin pork slices (shabu shabu or sukiyaki) which cooks in seconds, though you can easily substitute this recipe with chicken thigh cubes or thinly sliced beef.
When cooked and served in a claypot (nabe) as shown, this dish is also known as nabeyaki udon (鍋焼きうどん), though you can use any casserole, pot and serving bowl.
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To get a springy udon (うどん) texture with a ‘bite’, do not overcook the udon noodles. I dish them out of the boiling water right after the noodles separate, drain them in a strainer and run tap water immediately over the noodles before serving.