Lunch Udon with Pork, Napa Cabbage, and Spicy Miso Soy Milk Broth

Name: Lunch Udon with Pork, Napa Cabbage, and Spicy Miso Soy Milk Broth
Yield: Serves 1 serving
Ingredients: 1.75 oz (50 g) pork; 1 large leaf napa cabbage; 1/4 stalk green onion (optional); 3/4 cup soy milk or milk (200 ml); 2/3 cup water (150 ml); 1 frozen udon noodle pack; 1 1/2 teaspoons miso paste; 1/2 teaspoon chicken bouillon granules; 1/2 teaspoon bonito soup stock granules; 1 teaspoon light soy sauce; 1 pinch doubanjiang (chili bean paste); 1/2-1 clove garlic (to taste); 1 dried red chili pepper; To taste: sesame seeds, black pepper, ground ginger

putimiko @putimiko

Over 1,400 reports ♡ Thank you for featuring this recipe in cookbooks and on Yahoo ♡ Warm up with this rich, spicy miso soy milk soup! Makes 2 servings in a standard 10-inch (26 cm) skillet.

Recipe background:
* This is a simple recipe I often make for lunch using frozen udon. I like to add some heat to warm up. I use this broth as a base and toss in leftovers to clean out the fridge.

Thank you for the Yahoo Spotlight feature on 12/16/2014!

Over 1,400 reports ♡ Thank you for featuring this recipe in cookbooks and on Yahoo ♡ Warm up with this rich, spicy miso soy milk soup! Makes 2 servings in a standard 10-inch (26 cm) skillet.

Recipe background:
* This is a simple recipe I often make for lunch using frozen udon. I like to add some heat to warm up. I use this broth as a base and toss in leftovers to clean out the fridge.

Thank you for the Yahoo Spotlight feature on 12/16/2014!

putimiko @putimiko

Over 1,400 reports ♡ Thank you for featuring this recipe in cookbooks and on Yahoo ♡ Warm up with this rich, spicy miso soy milk soup! Makes 2 servings in a standard 10-inch (26 cm) skillet.

Recipe background:
* This is a simple recipe I often make for lunch using frozen udon. I like to add some heat to warm up. I use this broth as a base and toss in leftovers to clean out the fridge.

Thank you for the Yahoo Spotlight feature on 12/16/2014!

Over 1,400 reports ♡ Thank you for featuring this recipe in cookbooks and on Yahoo ♡ Warm up with this rich, spicy miso soy milk soup! Makes 2 servings in a standard 10-inch (26 cm) skillet.

Recipe background:
* This is a simple recipe I often make for lunch using frozen udon. I like to add some heat to warm up. I use this broth as a base and toss in leftovers to clean out the fridge.

Thank you for the Yahoo Spotlight feature on 12/16/2014!

Saved

Ingredients

Serves 1 serving

1.75 oz (50 g)pork
1large leaf napa cabbage
1/4 stalkgreen onion (optional)
3/4 cupsoy milk or milk (200 ml)
2/3 cupwater (150 ml)
1frozen udon noodle pack
1 1/2 teaspoonsmiso paste
1/2 teaspoonchicken bouillon granules
1/2 teaspoonbonito soup stock granules
1 teaspoonlight soy sauce
1 pinchdoubanjiang (chili bean paste)
1/2-1 clovegarlic (to taste)
1dried red chili pepper
To taste: sesame seeds, black pepper, ground ginger

Saved

Steps

1

Mince the garlic. Cut the napa cabbage and pork into bite-sized pieces. If using, slice the green onion on a diagonal. Break the chili pepper in half and remove the seeds.
2

Heat oil in a skillet. Sauté the garlic until fragrant, then add the pork. Add the green onion and the thick part of the cabbage, sauté, then add the cabbage leaves (or add all at once if you prefer).
3

Add the water. Once it comes to a boil, skim off any foam. Add all the ingredients marked with ◆ to season. Pour in the soy milk, and when it starts to simmer, add the frozen udon.
4

Once the udon is loosened and heated through, it's ready! Add any of the ★ toppings to taste.
5

Here's another quick stir-fry using napa cabbage and pork—takes less than 10 minutes. Recipe ID:18082626
6

This recipe was featured in 'Cookpad's Most Popular Side Dishes 108.' Thank you!
7

User yoyocchi enjoyed this as dipping noodles by serving cold udon with the hot soup. Looks delicious—thank you!
8

January 2017: This recipe was featured in 'Cookpad's Most Popular Side Dishes.' Thank you!