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.

Ready in
40 m
2
Servings
1087
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.

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.

Nutritional Facts

Total Fat
45g
69%
Sugar
14g
N/A
Saturated Fat
18g
88%
Cholesterol
112mg
37%
Protein
44g
88%
Carbs
135g
45%
Vitamin A
118µg
13%
Vitamin B12
0.8µg
13.9%
Vitamin B6
1mg
58%
Vitamin C
41mg
69%
Vitamin D
0.2µg
0.1%
Vitamin E
0.8mg
4.2%
Vitamin K
55µg
69%
Calcium
161mg
16%
Fiber
13g
54%
Folate (food)
238µg
N/A
Folate equivalent (total)
238µg
60%
Iron
4mg
23%
Magnesium
146mg
37%
Monounsaturated
16g
N/A
Niacin (B3)
10mg
51%
Phosphorus
618mg
88%
Polyunsaturated
6g
N/A
Potassium
1385mg
40%
Riboflavin (B2)
0.5mg
29.3%
Sodium
1598mg
67%
Thiamin (B1)
1mg
70%
Trans
0.5g
N/A
Zinc
6mg
38%