Udon noodle soup with pork and leeks
Udon noodle soup with pork and leeks
2019-12-16 15:15:10
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Ingredients
- 400 g dried udon noodles
- 1 litre of water
- 3 teaspoons of dashi granulate
- 2 medium leeks (the white and green), well washed and cut into very thin slices
- 200 g of pork loin, cut into thin strips
- 1/2 Cup (125 ml) de shoyu (Japanese soy sauce)
- 2 spoonfuls of mirin
- 4 spring onions, very fine bites
- shichimi togarai
Instructions
- Cook the noodles in a large saucepan filled with boiling water over a high heat during 5 minutes, or until they're soft. Throw away the water and cover them to keep them warm.
- Mix the water and dashi in a large saucepan, bring the mixture to the boil, and add the leeks, reduce the heat and let it simmer for 5 minutes. Add pork, the shoyu, mirin and spring onion; let it cook for others 2 minutes or until the meat is made.
- Spread the noodles into four deep plates, pour over the soup, adorn with spring onions and sprinkle over the top with shichimi togarashí.
Notes
- Togarashí shichimi is a slightly spicy and ground dressing very linen that is sprinkled on many Japanese dishes
- It can be purchased in stores specializing in Japanese products, but if you can't find it you can use the pepper you prefer.
Recipes easy to https://recetasdecocinafaciles.NET /
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