Japanese Ginger Pork with Miso Udon
A beautiful rich broth doesn't need to take hours to make. Our Japanese Ginger Pork with Miso Udon is a simple recipe that's perfect for a lazy weekend at home for everyone to enjoy!
45mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Pork Mince
- 4 eggs
- 2 bunches bok choy
- 2 Tbsp. toasted sesame seeds
- 1 Tbsp. ginger, minced
- 2 Tbsp. Mirin
- 1 Tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 Tbsp. cooking saké
- 1.5L chicken stock
- 2 spring onions, sliced, white only and greens to serve
- 4 Tbsp. red miso paste
- 300g silken tofu, cut into 2cm thick square slices
- 800g udon noodles
- 1 spring onion, sliced and chopped
How to make it
- Fill a large saucepan with water and bring to the boil. Place eggs into the water and cook for 7 mins, then drain and place into an ice bath.
- Add bok choy into a saucepan of boiling water and cook for 2 mins. Turn heat off and leave bok choy in the saucepan until ready to serve.
- Grind the sesame seeds with a pinch of salt to form a paste.
- Heat a wok over high heat with vegetable oil, then add pork mince and stir until evenly browned.
- Add the ginger and 2 tsp. of sesame seed paste and stir. Add the mirin, dark soy sauce, light soy sauce and saké, then mix well.
- Add in a quarter cup of stock and simmer for 6-8 minutes until the liquid reduces and thickens. Remove three quarters of the pork mixture and cover to keep warm.
- Increase wok to med.-high and add in leftover sesame seed paste and chopped onions and cook for two minutes. Add in remaining stock and bring to boil.
- In a separate bowl, mix in the red miso paste with half a cup of hot stock until smooth. Stir mixture back into the wok and simmer until ready to serve.
- Cook the udon according to pack instructions. Rinse and divide among serving bowls.
- Peel the eggs and slice in half.
- Spoon pork, tofu, bok choy and eggs into each bowl. Pour in the soup and garnish with sliced spring onions and sesame seeds.
- Serve & Enjoy!
