200g pork (sliced pork belly is recommended)
200g kimchi (any style)
1/2 leek
spring onion
600ml water
4g dashi powder
3 tbsp miso
2 tsp-1 tbsp mirin
2 servings pre-cooked udon
poached eggs (optional)
豚キムチうどん
JapanCentre Japanese アジア系料理,昼食,晩ご飯 主菜-
Serves 2
-
40 分
3.1429
28
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材料
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- Slice the leek diagonally into 1cm thick pieces.
- Heat some oil in a frying pan. Add the pork and leek to the pan and cook.
- Add the water and dashi powder and bring to the boil. Once boiled, add the miso and mirin. Try not to over boil after adding the miso to retain the live cultures in the miso. Stir until all is incorporated.
- Add the udon, allow to simmer for a couple of minutes to absorb the flavour from the broth. Taste and add more miso, mirin and dashi if necessary.
- Pour the udon, pork, leek and soup into a serving bowl and top with the kimchi and spring onion. (You can place a poached egg on top if you like). Enjoy.
