Brighten up your day with this pork, mushroom and baby spinach soup. White miso paste adds a kick of umami to the broth, poured over udon noodles for the ultimate comfort food.
250g (about 9 oz) dried udon noodles
6 cups chicken stock
1 tsp soy sauce
2 tbsp shiro miso paste*
200g (7 oz) mixed Asian mushrooms, cut into bite-sized chunks [e.g. shitake, oyster and shimeji]
50g (1.8 oz) baby spinach leaves
2 boiled eggs, halved
¼ cup finely sliced spring onion
toasted black and white sesame seeds (optional)
1 tbsp vegetable oil
4 garlic cloves, finely chopped
250g (about 9 oz) pork mince
¼ cup gochujang*
1 tbsp soy sauce
Cook udon noodles in a large saucepan of boiling water for 10 minutes or until tender. Drain and divide among serving bowls.
Meanwhile, for the spicy pork, heat the vegetable oil in a frying pan over medium-high heat. Add the garlic and cook for half a minute until fragrant. Add the pork and cook until almost cooked through. Add the gochujang and the soy sauce and stir until well combined with the pork. Remove from heat and set aside.
For the soup, place the chicken stock, soy sauce and shiro miso in a saucepan over medium-high heat. Bring to a gentle simmer and cook, stirring occasionally, for about 3 minutes or until shiro miso paste dissolves. Add the mushrooms and spinach and cook for 3-4 minutes until tender. Remove from heat.
Ladle soup over noodles and top with spicy pork. Top with half an egg. Then sprinkle over the spring onion and sesame seeds.
– Shiro miso is also known as sweet miso. Look for it in the Asian aisle or from an Asian grocer.
– Gochujang is a Korean fermented chilli paste.