Udon Noodle Soup
With the hearty toppings of pork and egg.
20 minutes
450kcal
1.1g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Chop large pieces of pork into bite-size. Slice the onion into 1 cm (0.4 in.) wide wedges.
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Quickly boil the komatsuna, remove the roots, then cut into 3 cm (1.2 in.) lengths.
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Heat the oil in a pot, quickly saute the onions from (1), add in (A) and bring to a boil.
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Add in the pork (1) while breaking apart, simmer over low heat for 3 to 4 minutes, then add in the udon noodles and allow to simmer for an additional minute or so. Add in (2) and bring to a quick boil once more.
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Scoop into dishes, and top with a peeled and halved boiled egg.
Cooking Basics
Onions - wedge cut
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
Dashi - how to make from kombu
Ingredients (for 880 ml / 27 fl. oz. of dashi)
- Kombu/kelp
- 15 - 20 g (0.5 - 0.7 oz.)
- Water
- 1000 ml (33.8 fl. oz.)
Directions
Soak the kombu in water and let sit for 30 minutes, then heat over medium heat. When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.
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