Pork Udon Soup Recipes

PORK AND UDON NOODLE STIR-FRY

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
• While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
• Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
• Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

PORK & BOK CHOY UDON SOUP

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.

ASIAN STYLE UDON NOODLES WITH PORK AND MUSHROOMS

Steps:

• Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
• In a small bowl whisk all the sauce ingredients together.
• Heat the olive oil in a wok or large skillet over high heat. Add shallot, garlic, mushrooms and pork to hot wok and cook until pork starts to crisp up and browns.
• Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish with sesame seeds, green onions and peanuts.
• Serve while hot.

PORK AND UDON NOODLE SOUP

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.

UDON SOUP

Steps:

• Prepare Ingredients:Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.*Pro Tip: Don't throw away the shrimp shells! We'll add them to the dashi to give the broth a little extra flavor boost.Dashi Stock: For Homemade Dashi: make dashi stock with this dashi recipeFor Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.
• Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they're fully cooked. Set aside the shrimp once they're fully cooked.*Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.*When to Add Shrimp Shells: If Using Homemade Dashi: Add in shrimp shells with kombu.If Using Instant Dashi: Add in shrimp shells with shrimp.
• Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain & place eggs in ice-cold water to stop the residual heat from further cooking them.
• Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don't add them all at once! Mix and bring your soy sauce dashi broth to a full boil. *Note: If you're using the Instant Pot, use the "Saute" button.*Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you're using Instant dashi, use less soy sauce. Please taste and adjust accordingly.
• Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.
• Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!