Ingredients with Measurements:
- 8 oz. udon noodles
- 1 lb. pork tenderloin, sliced into thin strips
- 4 cups chicken broth
- 2 cups water
- 1 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sake
- 1 tbsp. brown sugar
- 1 tbsp. grated ginger
- 2 cloves garlic, minced
- 1 cup sliced shiitake mushrooms
- 2 cups baby spinach
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat vegetable oil over medium-high heat. Add pork strips and cook until browned, about 5 minutes.
3. Add garlic and ginger and cook for another minute.
4. Add chicken broth, water, soy sauce, mirin, sake, and brown sugar. Bring to a boil.
5. Reduce heat to low and simmer for 10 minutes.
6. Add shiitake mushrooms and cook for another 5 minutes.
7. Add baby spinach and cook until wilted, about 2 minutes.
8. Season with salt and pepper to taste.
9. Divide cooked udon noodles into 4 serving bowls.
10. Ladle soup over the noodles.
11. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking pork, boiling for soup, and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 12g
Saturated fat: 3g
Cholesterol: 75mg
Sodium: 1200mg
Total carbohydrates: 51g
Dietary fiber: 3g
Sugar: 8g
Protein: 35g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Baby spinach can be substituted with other leafy greens like bok choy or kale.
Variations:
- Add sliced carrots or bell peppers for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a soft-boiled egg on top for extra protein.
Tips and tricks:
- To prevent the udon noodles from sticking together, rinse them with cold water after cooking and drain well.
- For a spicier soup, add a pinch of red pepper flakes or a drizzle of sriracha sauce.
- If the soup is too salty, add a splash of water or unsalted broth to dilute it.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with sliced green onions and a sprinkle of sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, soft-boiled egg, nori sheets, or pickled ginger.
Pairings:
Pair with a side of steamed rice or a side salad.
Suggested side dishes:
Steamed rice, cucumber salad, or edamame.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the pork is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Udon noodle soup is a popular Japanese dish that originated in the Edo period (1603-1868). It is typically made with udon noodles, broth, and various toppings like meat, vegetables, and eggs.
Flavor profiles:
This udon noodle soup with pork has a savory and slightly sweet flavor from the broth and pork. The shiitake mushrooms add an earthy and umami flavor, while the baby spinach adds a fresh and slightly bitter taste.
Serving suggestions:
Serve the soup hot and enjoy it as a main dish for lunch or dinner.
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Region: Japanese