Name: Pork Miso Udon
Total time: 39 min 59 s
Yield: 2
Ingredients: 2 tablespoon miso paste; 2 teaspoon soy sauce; 1/2 teaspoon cornstarch; 2 cloves fresh, ground garlic; 7 ounce udon noodles; 1 teaspoon sesame oil; 1/2 medium-sized onion, sliced lengthwise; 1 stalk bok choy, sliced thinly lengthwise; 1/2 pound ground pork; one-half 15-ounce can sweet corn, drained; 2 tablespoon unsalted butter; sesame seeds, for garnish; 3 scallions, chopped finely, for garnish; red pepper powder (optional)

Ingredients

2 Tablespoons miso paste
2 Teaspoons soy sauce
1/2 Teaspoon cornstarch
2 cloves fresh, ground garlic
7 Ounces udon noodles
1 Teaspoon sesame oil
1/2 medium-sized onion, sliced lengthwise
1 stalk bok choy, sliced thinly lengthwise
1/2 Pound ground pork
One-half 15-ounce can sweet corn, drained
2 Tablespoons unsalted butter
Sesame seeds, for garnish
3 scallions, chopped finely, for garnish
Red pepper powder (optional)

Directions

In a small bowl, mix the miso paste, soy sauce, cornstarch, and garlic. Set aside.

In a medium-sized pot, boil 4 cups of water and cook the udon, following the package directions.

Heat a medium-sized pot over medium heat, then add the sesame oil. Sauté the onion and the bok choy until they are slightly browned, about 3 minutes. Add the pork and the corn, then keep sautéing until the pork is browned, about 4 minutes.

In the same pot, add 2 ½ cups of water, then bring everything to boil, about 4 minutes.

Remove the top layer of floating oils and bubbles from the pot, then add the miso mixture. Over medium-low heat, stir the soup lightly to ensure the miso mixture has dissolved. Add the butter, and stir.

Serve the udon noodles in a bowl, and add the vegetable miso soup on top. Sprinkle the sesame seeds, scallions, and hot pepper over the soup, if using.