My Family's Favorite Pork Soup with Udon Noodles
My Family's Favorite Pork Soup with Udon Noodles

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, my family's favorite pork soup with udon noodles. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

My Family's Favorite Pork Soup with Udon Noodles is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. My Family's Favorite Pork Soup with Udon Noodles is something that I’ve loved my whole life.

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To begin with this particular recipe, we must first prepare a few components. You can have my family's favorite pork soup with udon noodles using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Favorite Pork Soup with Udon Noodles:
  1. Prepare 2 portions Cooked udon noodles
  2. Take 200 grams Sliced pork
  3. Get 10 cm Burdock root
  4. Make ready 1/2 Carrot
  5. Make ready 10 cm Daikon radish
  6. Get 1 bunch Shimeji mushrooms
  7. Take 1/2 Japanese Leek
  8. Take 1 tbsp Sesame oil (for stir frying)
  9. Get 1200 ml Dashi stock
  10. Take 5 tbsp ※ Miso
  11. Take 1 tbsp ※ Sake
  12. Take 1 tbsp ※ Mirin
  13. Take 1 tbsp ※ Soy sauce
  14. Get 1 Grated ginger
  15. Make ready 1 Ichimi spice

Heat a large stockpot or Dutch oven over medium-high heat. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. I call this udon noodle soup the "I-cook-the-hotpot-for-you" dish.

Instructions to make My Family's Favorite Pork Soup with Udon Noodles:
  1. Shred the burdock root finely and soak in water to remove the astringency. Slice the carrot and daikon radish into 5 mm half moons. Shred the shimeji mushrooms. Cut the pork into bite sizes. Slice the leek.
  2. Heat sesame oil in a pan and fry the pork. After it changes colour, add all the vegetables except for the leek. After coating the vegetables with sesame oil, add dashi stock and cook until the vegetables are tender. Skim off the scum occasionally.
  3. Add the ※ ingredients, Japanese leek and cooked udon noodles to Step 2 and cook.

Next, add the ginger, garlic and habanero. I call this udon noodle soup the "I-cook-the-hotpot-for-you" dish. This simple one-dish meal is something I love making whenever I need a quick and satisfying dinner with leftover hotpot ingredients. This recipe uses paper-thin pork slices (shabu shabu or sukiyaki) which cooks in seconds, though you can easily substitute this recipe with chicken thigh cubes or thinly sliced beef. My kids didn't love the udon noodles.

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