Pork and Udon Noodle Soup

March 27, 2014
0 Ratings
  • Serves 2
Author Notes

I could eat this healthy noodle soup every day and just vary the protein source, which in this specific case is pork. But substitutions for the pork include cooked chicken or shrimp or thinly sliced beef. I include a recipe for seasoning and roasting boneless country-style spare ribs to slice and add to the soup, but if you don't have the time to roast the pork, pick up a some cooked pork tenderloin at a good supermarket, slice it thinly and add it to the soup. Please visit my blog wwwtherewillbebacon.tumblr.com for more of my recipes and food photos. I love connecting with people who love to cook! —marie rama

What You'll Need
  • To Make the Rubbed and Roasted Pork
  • 6 to 8 ounces boneless country-style spare ribs
  • 2 teaspoons brown sugar
  • 1/2 teaspoon ground ginger
  • To Make the Soup
  • 1 bunch baby bok choy
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons vegetable oil
  • 2 medium carrots, peeled and thinly sliced
  • 3 ounces shitake mushrooms, thinly sliced
  • 3-1/2 cups chicken broth
  • 1 tablespoon soy sauce
  • 3 ounces udon noodles
  • 1 teaspoon Sriracha or other hot sauce
  • 1 cup thinly sliced, cooked pork
  • 1 scallions, both white and green part, thinkly sliced
  1. To make the roast pork, preheat the oven to 325 degrees.
  2. Place the ribs on a roasting pan. Combine the brown sugar, ginger, salt, pepper and cayenne in a small bowl; rub the seasonings on the ribs to coat on all sides.
  3. Roast the pork about 45 minutes at 325 degrees or until an instant read thermometer inserted into the thickest part of the meat registers 140 degrees.
  4. To make the soup, cut the bok choy stalks into thin slices, discarding the hard core. Cut the leaves into thin ½-inch wide strips. Set both stalks and leaves aside.
  5. Heat the sesame and vegetable oil in a 3 to 4-quart saucepan over medium heat. When the oil is hot, add the bok choy stalks, carrots, and ginger, and cook over medium heat 3 minutes, stirring occasionally; add the mushrooms and cook 2 to 3 minutes more until the vegetables are softened.
  6. Add the chicken broth, soy sauce and Sriracha; cover, bring the broth to a boil. Add the noodles and the pork; stir well to prevent the noodles from sticking together. Reduce the heat and simmer, partially covered about 5 minutes.
  7. Add the bok choy leaves and scallions; partially cover and adjust the heat to simmer the soup. Cook about 3 to 5 minutes more or until the noodles and vegetables are tender. Transfer noodles, meat, and vegetables to 2 serving bowls. Ladle the broth into the bowls and serve. Serves 2.

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