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Udon Noodle Soup

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Serves: 4
400g / 14 oz dried udon noodles
3 teaspoons dashi granules
2 leeks, white and pale green parts, washed well and cut into very thin slices
200g / 7 oz pork loin, cut into thin strips
125ml / 4 fl oz shoyu
2 tablespoons mirin
3 spring onions, 2 cut into 4 cm / 1 1/2 in lengths, 1 finely chopped shichimi togarashi (seven-spice mix) to serve

Cook the noodles in a large saucepan of rapidly boiling water for 5 minutes, or until tender. Drain and cover to keep warm.

Combine 1 litre / 35 fl oz water and the dashi granules in a large pan and bring to the boil. Add the leeks, then reduce the heat and simmer for 5 minutes. Add the pork, shoyu, mirin and lengths of spring onion and simmer for 2 minutes, or until the pork is cooked.

Divide the noodles among four serving bowls and ladle the soup over the top. Garnish with the chopped spring onion and sprinkle the shichimi togarashi over the top.

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