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Udon Noodle Soup with Pork
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Udon Noodle Soup with Pork

This soup is so comforting and it's all because of the deeply flavorful broth. The broth can be made up to 3 days in advance. Chill and then easily scrape off any congealed fat from the surface of the broth. Udon noodles can be found in Asian markets or online. Adapt the soup components to your tastes.

Prep Time
15 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 35 mins
Calories: 645 kcal
Cuisine: Japanese

Ingredients

For the Broth (Do Ahead)
  • 4 lbs beef short ribs or beef shanks
  • 2 medium onion peeled and quartered
  • 1 medium carrot peeled and cut into chunks
  • 1 medium cinnamon stick don't use ground
  • 1 inch piece ginger fresh
For the Soup
  • 1 lb pork tenderloin
  • 4 whole egg
  • ½ lb udon noodles fresh, or ¼ lb dried noodles
  • 2 quarts beef broth
  • 1 large carrot peeled and julienned
  • 3½ oz shiitake mushrooms stems removed and sliced
  • 5 oz enoki mushrooms cut into smaller portions (if connected)
  • 1 tablespoon ginger fresh, minced
  • 2 red chili plural
  • ¼ cup mirin
  • 2 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2 medium chinese cabbage or baby bok choy
  • 2 bunches scallions chopped, plus extra for garnish
  • 2 tablespoon sesame seeds toasted

Instructions

Do Ahead - Prepare the Broth
    Cup of Yum
  1. In a large pot, add the short ribs, onions, carrots, cinnamon stick, and ginger. Cover with 2½ quarts (10 cups) of water and bring to a boil. Lower the heat and simmer, stirring occasionally, for 3 hours. Add more water if needed to keep the ingredients covered. Let cool, remove the bones, pull off the meat, and keep for another use. Strain into a pot and chill for 3 hours, or overnight. Use a spoon to remove any solid, congealed fat from the surface. Store the broth until ready to use.
Make the Soup
  1. Place the pork in the freezer for about 20 minutes.
  2. To cook the eggs, add enough water to a pot to cover the eggs. Bring to a boil and then gently lower the eggs into the water. Boil for exactly 8 minutes then remove with a slotted spoon and place in a bowl filled with cool water. Set aside.
  3. Bring a pot of water to a boil over high heat. If using fresh udon, carefully add the udon and boil for about 1 minute. If using dried, cook until just tender, usually about 5 to 7 minutes. Drain into a colander and rinse with cool water. Set aside.
  4. Remove the pork from the freezer and slice it against the grain into thin slices, then cut those slices into smaller strips. Set aside.
  5. Add the broth to a large skillet (or pot) and bring to a simmer.
  6. Increase the heat to high, and add the carrots, shiitake and enoki mushrooms, ginger, chilis, mirin, soy sauce, sugar, and salt, and bring to a boil. Lower the heat to medium and simmer for 5 minutes. While the soup is simmering, peel the eggs.
  7. Add the pork and cook for another couple of minutes. Stir in the cooked noodles, cabbage, and scallions. Simmer until the cabbage has started to wilt, about another 3 minutes.
  8. Remove from the heat and remove the chilis. Taste and add more soy (or salt) if desired. Ladle into bowls. Slice the eggs in half and place them on top of the soups. Garnish with additional chopped scallions and sesame seeds.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
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  • If you can't find udon noodles or enoki mushrooms, go with any type of ramen noodles, rice noodles, or even egg noodles. Use your favorite type of mushrooms for the soup.
  • Leftovers will keep in the fridge (covered) for up to 1 week. Reheat on the stove over medium heat until simmering and heated through. 

Nutrition Information

Calories 645kcal (32%) Carbohydrates 128g (43%) Protein 210g (420%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 8g (40%) Trans Fat 0.2g (10%) Cholesterol 621mg (207%) Sodium 702mg (29%) Potassium 752mg (16%) Fiber 33g (132%) Sugar 64g (128%) Vitamin A 798IU (16%) Vitamin C 199mg (221%) Calcium 918mg (92%) Iron 53mg (294%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 645

% Daily Value*

Calories 645kcal 32%
Carbohydrates 128g 43%
Protein 210g 420%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 621mg 207%
Sodium 702mg 29%
Potassium 752mg 16%
Fiber 33g 132%
Sugar 64g 128%
Vitamin A 798IU 16%
Vitamin C 199mg 221%
Calcium 918mg 92%
Iron 53mg 294%

* Percent Daily Values are based on a 2,000 calorie diet.