Udon Noodle Soup
This delicious and wholesome Udon Noodle Soup comes together in less than half an hour and tastes just like in your local restaurant.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp vegetable oil
- 1/2 onion (chopped)
- 2 cloves garlic
- 1 tbsp fresh ginger (grated)
- 2 litres/8 cups chicken or beef stock
- 1 tbsp dark soy sauce
- 4 tbsp Japanese soup stock Dashi or Tsuyu
- 300g/2 packs Udon noodles
- 1 tbsp vegetable oil
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic
- 500g/1lbs ground pork (I used extra-lean pork)
- 1 tbsp dark soy sauce
- 1 tsbp mirin (optional)
- 4 eggs (soft boiled)
- 1/2 carrot (cut into matchsticks)
- 4 green onions (sliced into strips)
- 1 tbsp black or white sesame seeds
- 1 Nori sheet (cut up into matchsticks)
Instructions
- 1
In a pot filled with water bring to 4 eggs to a boil, take off the heat and let it sit in hot water for 5 minutes, then drain and fill the pot with ice cold water. Let the egg cool completely.
- 2
In a separate pot heat the oil and add minced onion, cook for 5 minutes, add garlic and ginger and cook over low heat for 30 seconds, then add the chicken stock, dark soy sauce, fish stock (Dashi or Tsuyu) and udon noodles ,cook until noodles are done, approximately for 12 minutes.
- 3
Meanwhile heat the oil in a frying pan and add ginger, garlic and cook briefly over medium heat. Turn up the heat and add ground pork, soy sauce and mirin if using, cook until the pork is done.
- 4
Divide among 4 bowls and top with shredded green onions, carrots cut into matchsticks, soft set egg, cut up nori sheets and sesame seeds.