Spicy Soy Milk Miso Udon Noodles with Pork & Chinese Cabbage For Lunch

Name: Spicy Soy Milk Miso Udon Noodles with Pork & Chinese Cabbage For Lunch
Yield: 1 serving
Cuisine: American
Ingredients: 50 grams Pork; 1 large leaf Chinese or napa cabbage; 1/4 Japanese leek (optional); 200 ml Soy milk or milk; 150 ml Water; 1 Frozen udon noodles; 1 1/2 tsp ◆ Miso; 1/2 tsp ◆ Chicken stock powder; 1/2 tsp ◆ Dashi stock granules; 1 tsp ◆ Usukuchi soy sauce; 1 dash ◆ Doubanjiang; 1 clove Garlic (as your like); 1 Red chili pepper; 1 as much as you want ★ Sesame seed, black pepper, ginger powder

cookpad.japan @cookpad_jp

Sorry it's not such a complicated recipe!

I often have udon noodles for lunch for myself and I add spice to warm it up.
Sometimes, I use this as a soup base and toss in whatever I have in my fridge.

Please adjust the amount of chili pepper and doubanjiang to your taste.
I used processed soy milk this time.
You can use chicken instead of pork. Also using prawns or oysters makes an even nicer soup.
You could also modify this by adding chikuwa fish paste sticks or mushrooms. For 1 serving. Recipe by putimiko

Sorry it's not such a complicated recipe!

I often have udon noodles for lunch for myself and I add spice to warm it up.
Sometimes, I use this as a soup base and toss in whatever I have in my fridge.

cookpad.japan @cookpad_jp

Sorry it's not such a complicated recipe!

I often have udon noodles for lunch for myself and I add spice to warm it up.
Sometimes, I use this as a soup base and toss in whatever I have in my fridge.

Sorry it's not such a complicated recipe!

I often have udon noodles for lunch for myself and I add spice to warm it up.
Sometimes, I use this as a soup base and toss in whatever I have in my fridge.

Saved

Ingredients

1 serving

50 gramsPork
1 largeleaf Chinese or napa cabbage
1/4Japanese leek (optional)
200 mlSoy milk or milk
150 mlWater
1Frozen udon noodles
1 1/2 tsp◆ Miso
1/2 tsp◆ Chicken stock powder
1/2 tsp◆ Dashi stock granules
1 tsp◆ Usukuchi soy sauce
1 dash◆ Doubanjiang
1 cloveGarlic (as your like)
1Red chili pepper
1as much as you want ★ Sesame seed, black pepper, ginger powder

Saved

Steps

1

Mince the garlic and slice the Chinese cabbage and pork into bite-sized pieces. Optional: Slice a Japanese leek diagonally. Cut a hot chili pepper in half and remove the seeds.
2

Heat oil in the frying pan and cook the minced garlic until fragrant. Next, stir fry the pork then add Japanese leek and the hard core of the Chinese cabbage and stir fry. Add the soft leaves at the end. (You could also add everything at the same time if you prefer).
3

Add water and bring to a boil. Remove the surface scum from the soup. Season with the ◆ ingredients and add the soy milk. When the soup boils again, add the frozen udon noodles.
4

When the noodles loosen and the soup heats up, it is ready to serve. Add the ★ ingredients to taste.
5

Using similar ingredients, you can make this Chinese cabbage and pork in less than 10 minutes.
https://cookpad.wasmer.app/us/recipes/171046-chinese-cabbage-and-pork-stir-fry-with-miso-and-mayonnaise

Chinese Cabbage and Pork Stir-Fry with Miso and Mayonnaise