Udon Soup with Roast Pork
I could eat this soup every night of the week; it’s healthy, savory and satisfying. I’ve included a recipe for making the roasted pork from country-style spare ribs, but to save yourself a little time, you can always pick up 4 to 6 ounces of cooked or roasted pork in the prepared food section or deli of just about any good supermarket.
Finished Bowl of Steaming Udon Soup with Roasted Pork
To Make the Soup
1 head baby bok choy, rinsed, leaves separated from stalks
1 teaspoon toasted sesame oil
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced on the diagonal
2 teaspoons peeled and minced fresh ginger
3 ounces shitake mushrooms, rinsed and thinly sliced
3-1/2 cups chicken broth
1 Tablespoon soy sauce
1 teaspoon Sriracha (chili sauce), or other hot sauce
3 ounces udon noodles
4 ounces (about 1 cup) boneless country style spare ribs, roasted and thinly sliced (see recipe below)
1 scallion, both white and green part, thinly sliced on the diagonal
1.) Cut the bok choy stalks crosswise into thin slices, discarding the hard core. Cut the leaves into thin ½-inch wide strips. Set both stalks and leaves aside separately.
2.) 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.
4.) 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.
5.) 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 over the meat and vegetables and serve. Serves 2.
To Make the Roast Pork
6 to 8 ounces boneless country style spare ribs
2 teaspoons brown sugar
½ teaspoon ground ginger
Salt and pepper to taste
Pinch cayenne pepper, or to taste
1.) Preheat the oven to 325 degrees F.
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 all sides.
3.) Roast the pork about 45 minutes, or until an instant read thermometer inserted into the thickest part of the meat registers 140 degrees F. Slice the pork thinly before adding to the Udon soup above.