Pork Miso Udon

Pork Miso Udon
Pork Miso Udon
Maya Noguchi

Pork Miso Udon

This recipe is the ultimate comfort food, providing a fun, flavorful way to incorporate pork, noodles and vegetables into a single dish. Easy to make, this udon soup is perfect for serving friends and family — especially as the weather starts to turn cold.

Click here to see 5 Slurptastic Noodle Recipes.

2
Servings
635
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
36g
51%
Sugar
5g
6%
Saturated Fat
11g
46%
Cholesterol
106mg
35%
Carbohydrate, by difference
37g
28%
Protein
38g
83%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
89mg
9%
Choline, total
112mg
26%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
42mg
13%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
304mg
43%
Selenium, Se
41µg
75%
Sodium, Na
1316mg
88%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
70g
3%
Zinc, Zn
4mg
50%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.