Udon Noodle Soup With Pork
This comforting and flavorful udon noodle soup is a true delight for the taste buds. With tender pork slices, earthy mushrooms, and a fragrant broth infused with ginger and garlic, each spoonful is a delightful blend of savory and umami flavors. Topped with vibrant green onions and nutty sesame seeds, this soup is the perfect dish to warm you up on a chilly day.
— Constant Cookbook
Ingredients
- 4 quarts water
- 1/2 lb. fresh or 3/4 lb. dried udon noodles
- 1 lb. pork tenderloin, partially frozen
- 2 quarts low-sodium beef or chicken broth
- 1 carrot, peeled and cut into julienne
- 4 fresh shiitake mushrooms, brushed clean, stems removed and caps thinly sliced
- 1 1/2 oz. enoki mushrooms, trimmed and rinsed
- 1 Tbs. peeled and grated fresh ginger
- 1 or 2 fresh red chilies
- 1/4 cup mirin
- 1 Tbs. soy sauce
- 1 tsp. sugar, or to taste
- 1 bunch watercress, stems removed
- 1 bunch green onions, including 2 inches of green tops, thinly sliced
- 1/4 cup sesame seeds, lightly toasted
Instructions
- Preheat an oven to 500°F (260°C).
- In a roasting pan, combine 2 cups (16 fl. oz./500 ml) of the broth and 1 cup (8 fl. oz./250 ml) water. Place the pork belly, fat side up, in the pan. Brush with the olive oil and season with salt and pepper. Cut 4 of the garlic cloves in half lengthwise and scatter into the broth along with the star anise and cinnamon sticks. Roast until the top is golden and beginning to bubble, about 15 minutes. Reduce the oven temperature to 325°F (165°C) and continue to roast until an instant-read thermometer inserted into the thickest part of the pork belly registers 145°F (63°C), about 1 hour longer. Remove from the oven, tent the pan with aluminum foil, and keep the pork warm in the braising juices.
- Mince the remaining 3 garlic cloves. In a large, heavy pot over medium-high heat, melt the butter with the sesame oil. Add the garlic, ginger and jalapeño and cook, stirring occasionally, until soft, about 2 minutes. Add the remaining 6 cups (48 fl. oz./1.5 l) broth and the soy sauce and bring to a boil. Reduce the heat to low, stir in the dried mushrooms and simmer until very soft, about 15 minutes.
- Raise the heat to high and return the broth to a boil. Add the udon noodles and cook until al dente, about 4 minutes or according to the package directions. Meanwhile, bring a saucepan of water to a boil over medium-high heat. Gently lower the eggs into the pan and cook for exactly 8 minutes. Drain, rinse the eggs under cold water and peel. Cut the eggs in half lengthwise.
- Transfer the pork belly to a cutting board and cut crosswise into 3/4-inch (2-cm) slices.
- Using tongs, fill bowls with the udon noodles. Ladle the broth over the noodles and top each with a few slices of pork and 2 egg halves. Garnish with the green onions and serve. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen 2016)
Yield
Serves 4.
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