Udon noodle soup with pork and leeks

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Chinese cuisine
Soups
Udon noodle soup with pork and leeks
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prep time
20 min
cooking time
15 min
total time
35 min
prep time
20 min
cooking time
15 min
total time
35 min
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
  1. 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.
  2. 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.
  3. 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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