Pork & Mushroom Udon Noodle Soup
Whip up this quick and simple, pork & mushroom udon noodle soup. It's packed full of flavour and it'll have you full in no time.
20 minutes
Easy
2
What you’ll need
- 500g SunPork Pork mince
- 1 Tbsp. garlic, minced
- 2 Tbsp. ginger, minced
- 1 Tbsp. vegetable oil
- 2 spring onion stalks, finely chopped
- 1L chicken stock
- 1 Tbsp. mirin
- 1 Tbsp. light soy sauce
- 2 tsp. sesame oil
- ½ cup enoki mushrooms
- ½ cup oyster mushrooms
- 400g udon noodles
- Salt and pepper, to taste.
How to make it
- In a large pot over med-high heat, cook the garlic and ginger in the vegetable oil until fragrant. Add the pork mince and brown all over, followed by the spring onions.
- Carefully pour in the chicken stock, mirin, soy sauce and sesame oil. Use a wooden spoon to scrape the bottom of the pot. Bring to the boil, add the mushrooms, season, cover and set to low heat.
- In another small saucepan cook noodles according to pack instructions.
- Divide the noodles between two serving bowls. Carefully pour the broth over the noodles, then spoon mince and mushrooms over the top.
- Serve and enjoy!
Tips:
If you like a bit of spice, add in togarashi when frying the pork.
