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Udon Noodle Soup with Pork

Nabeyaki Udon Recipe

Udon Noodle Soup with Pork Recipe

This recipe is great for clearing any leftover vegetables and ingredients, so feel free to substitute the ingredients to your liking.

Serves: 2

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

  • 10 slices (100 grams) thinly sliced pork belly or collar shabu-shabu or sukiyaki cut
  • 2 servings (150-200 grams each) fresh udon noodles
  • 4 fresh shiitake mushrooms optional: make a cross cut on the cap
  • 8 slices Japanese "naruto" fish cakes
  • 1 tbsp sliced negi or Japanese scallion
  • 2 leaves napa cabbage cut to 1.5 cm  (3/5 inch) strips; separate the the white portion from the leaves

Serving Suggestions

  • 1 tbsp chopped spring onions
  • 1 tsp nanami togarashi aka Japanese 7 flavour chilli powder

(A) Marinade

  • 1 tsp light soy sauce (shoyu)
  • 1 tsp mirin

(B) Soup Base

  • 700 ml water
  • 1 tsp dashi powder
  • 1/2 tbsp mirin
  • 1 tsp light soy sauce to taste

Directions

  1. Slice pork to 2.5 cm (1 inch) sections. Marinade in (A) for 10 minutes.
  2. Meanwhile, bring a small pot of water to boil. Cook udon until the noodles separates. Transfer cooked udon to a strainer and rinse in cold water. Drain and divide cooked udon into two serving bowls.
  3. Rinse the pot. Add soup base (B) and bring to simmer. Cook pork slices briefly (less than 10 seconds) and set aside. Add mushroom, fish cake, negi and napa cabbage. Simmer for 3 minutes.
  4. Top serving bowls with the cooked ingredients and ladle soup broth over. Garnish with chopped spring onions and serve with nanami togarashi at the side.

Leave a Comment





9 Responses to “Udon Noodle Soup with Pork”

  1. tigerfish — March 18, 2015 @ 11:39 pm

    I am not kidding. I made similar hotpot-style noodle soup as well, regularly during winter the past few months. With the sliced pork, the soup was just light and flavorful 很清甜! And believe it or not, I had the same thought when I was drafting/writing my post about it – it is hotpot-style over the stove, same as “i cook the hotpot for you” style :p

    Reply

    • wiffy replied: — March 20th, 2015 @ 10:24 am

      I have come to realise we both have very similar taste buds and cooking style :) …. though I am more on the “eat rubbish”, hahaha….

      Reply

  2. B — March 21, 2015 @ 10:44 pm

    Delicious and flavourful, love the thick texture of udon.

    Reply

  3. Juliana — March 27, 2015 @ 1:33 am

    This is such a comforting bowl…I love udon noodles…and your thinly sliced pork just sound wonderful…beautiful pictures!
    Hope you are enjoying your week Wiffy :)

    Reply

  4. Teresa — November 15, 2015 @ 7:36 am

    Hi, love yr receipes!!! Where to buy udon? Ntuc ? Any brand that you reccomend?

    Reply

    • wiffy replied: — November 23rd, 2015 @ 9:26 am

      NTUC home brand has a good springy texture, but it contains food stabilizers. Otherwise just get any brand with only 3 ingredients “flour, salt and water”.

      Reply

  5. Trish — March 1, 2017 @ 7:34 pm

    Hi, I tried this recipe and my kids enjoyed the broth. However, the udon I bought has a sour taste after cooking it. I bought “Fortune” brand. I would like to ask if udon has natural sour taste or is the brand of the udon? Thanks.

    Reply

    • wiffy replied: — March 7th, 2017 @ 8:58 am

      No I don’t think it’s supposed to have a sour taste. I’ve not tried Fortune brand before. I usually use NTUC home brand as it has a nice bite.

      Reply

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