These days, it's all about the ramen. But don't forget about udon that is thick, chewy and hearty noodle that also lends itself to delicious broth and toppings.
I had udon noodles and pork belly in the fridge from the local Japanese market but I didn't really have a set recipe of list of ingredients. I checked the internet and saw a couple recipes and created my own ingredients list with what was on-hand in my fridge and pantry.
This is an easy recipe and if you cook a lot of Asian food, you probably already have a lot of these ingredients at home. If not, these ingredients are easily found in most local grocery stores.
This recipe was a hit with my daughter and her friends and I hope that you love it too. Enjoy!
Spicy Miso Pork Belly Udon Soup
- 2 tablespoons vegetable oil
- 1/2 pound thinly sliced pork belly
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon red pepper paste in oil
- 1/4 cup soy sauce
- 6 cups water
- 1 bouillon cube
- 1/4 cup miso paste
- 1 cup diced green beans
- 1 bunch Chinese broccoli, roughly chopped
- 2 soft boiled eggs
- Furikake seasoning, your choice of blend
Place eggs in a pot of boiling water and boil for 7 minutes. Take out and let cool.
Take the same boiling water and boil the udon noodles according to package instructions. Take out of water and set aside into bowls.
Slice your pork belly into strips. Take a pot or dutch oven and heat with 2 tablespoons of vegetable oil. Heat on medium-high. Add the pork belly and cook, stirring to prevent sticking for about 2-3 minutes.
Then, add the minced garlic, ginger and sliced onions and cook together for another couple of minutes. Then, add the chili paste and soy sauce. Cook together for about 5 minutes.
Add the water and bring to a boil, then add the boullion cube. Lower to a soft boil and taste for seasoning.
In a mixing bowl, add the miso paste and a couple ladles of the broth. Mix until the miso is dissolved and add in to the pot of soup.
SImmer together for about 15 minutes. The longer the better! But if you're hungry 14-20 minutes is okay. :)
While your soup is simmering away, peel your hard boiled eggs and slowly and carefully slice them in half. They are soft boiled and will be a runny, so be careful!
Taste for seasoning and adjust according to your taste.
Ladle into bowls with udon noodles. Top with one-half of a soft-boiled egg and Furikake seasoning and enjoy!