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.
- 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)
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.