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)
Spicy pork:
1 tbsp vegetable oil
4 garlic cloves, finely chopped
250g (about 9 oz) pork mince
¼ cup gochujang*
1 tbsp soy sauce
Delicious
I made this tonight and it was so good. The broth was so flavorful with just a hint of heat. I did follow her recommendation and added some Thai chili powder. I will definitely make this again.
Comfort in a bowl.
This was so perfect for a weeknight dinner. Just a few ingredients and so easy. The flavour from the miso in the broth, brings it to the next level. And then the spicy pork? Come on….. Marion, your recipes are so amazing. Thank you!
Very delicious!
This was super easy and tasty. Sadly I discovered that udon noodles are not for me – texture is often my dealbreaker – but that’s an easy adjustment for the future.
Response from Marion's Kitchen
Hi there and thanks so much for your feedback. No worries about the udon – they’re not for everyone! You could easily swap them out for some ramen noodles or some rice noodles perhaps. Any noodle of your choice would still taste great! Hope this helps.