Photo: Cala
Udon Noodle Soup with Pork
15 ingredients
Serves 4.
openrecipes
This soup is inspired by the soothing noodle soups that are so popular in Japanese cuisine, filled with thick, chewy udon noodles and meaty shiitake mushrooms. Its success depends largely on the quality of the broth; make your own or seek out the highest-quality, low-sodium broth you can find.
Estimated Nutrition (whole recipe, rough)
959
Calories
92g
Protein
47g
Fat
40g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Watercress | 1 cup (34g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts water
- 1/2 lb. fresh or 3/4 lb. dried udon noodles
- 1 lb. pork tenderloin, partially frozen
- 2 quarts low-sodium beef or chicken broth
- 1 carrot, peeled and cut into julienne
- 4 fresh shiitake mushrooms, brushed clean, stems removed and caps thinly sliced
- 1 1/2 oz. enoki mushrooms, trimmed and rinsed
- 1 Tbs. peeled and grated fresh ginger
- 1 or 2 fresh red chilies
- 1/4 cup mirin
- 1 Tbs. soy sauce
- 1 tsp. sugar, or to taste
- 1 bunch watercress, stems removed
- 1 bunch green onions, including 2 inches of green tops, thinly sliced
- 1/4 cup sesame seeds, lightly toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes