Pork Ginger Udon Soup Made Simple Recipes

PORK AND UDON NOODLE SOUP

Pork and Udon Noodle Soup image

Provided by Aaron McCargo Jr.

Time 5h35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 tablespoons canola oil, divided
2 medium carrots, chopped
1 small white onion, chopped
2 tablespoons chopped ginger
4 cloves garlic, chopped
1 habanero, seeded and chopped (or a milder chile if preferred)
2 cups shiitake mushrooms, chopped
1 head Chinese cabbage, chopped
2 tablespoons tamari soy sauce, plus more for drizzling
8 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 (7-ounce package) udon noodles, prepared according to package directions
1 cup fresh cilantro leaves, for garnish
1 cup bean sprouts, for garnish
Lime wedges, for garnish
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
Preheat the oven to 425 degrees F.
In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Make-It-Your-Own Udon Noodle Soup image

This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)

Provided by Margaux Laskey

Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course

Time 30m

Yield About 3 servings

Number Of Ingredients 9

Ingredients

5 ounces dried udon (2/3 of an 8-ounce package) or 2 7-ounce packages fresh or frozen noodles (spaghetti or bucatini also work)
1 teaspoon sesame, olive, vegetable or canola oil
1 tablespoon olive oil
Fresh ginger, about 1-inch, peeled and finely minced, or grated on the smallest holes of a box grater
2 to 4 garlic cloves, peeled and finely minced, or grated on the smallest holes of a box grater
3 cups low-sodium vegetable or chicken broth
2 cups, total, fresh or frozen vegetables, like thinly sliced carrots, bok choy, mushrooms, snow or snap peas, green beans, baby corn, corn kernels, peas, edamame, fresh spinach
1/2 cup cubed firm tofu, precooked chicken, pork or beef (optional)
1 tablespoon white miso paste or 3 to 4 tablespoons soy sauce, plus more soy sauce as needed

Steps:

Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

Pork Noodle Soup With Ginger and Toasted Garlic image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

Heat vegetable oil in a large, heavy-bottomed pot over medium.
Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

PORK & BOK CHOY UDON SOUP

Pork & Bok Choy Udon Soup image

While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings 2-1/4 quarts.

Number Of Ingredients 8

Ingredients

6 ounces dried Japanese udon noodles or fettuccine
1 small bunch bok choy, coarsely chopped
1 pork tenderloin (1 pound), cut into 1/4-inch slices
6 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
4 teaspoons minced fresh gingerroot
3 garlic cloves, minced
Optional: Thinly sliced green onions and Sriracha chili sauce

Steps:

Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.