Japanese Pork and Noodle Soup
Asian Pork Pasta Soups and Stews
An irresistible fragrant Japanese soup! You can't resist the urge to slurp the noodles dipped among tender slices of meat, fresh spring onion and spicy togarashi.
Ingredients
750ml chicken broth (if the broth is concentrated, use 500ml chicken broth + 250ml water)
3 tablespoons concentrated Tsuyu sauce
1 tablespoon salty soy sauce
1 level tablespoon Japanese curry powder
1 medium onion
200g pork tenderloin
100g Asian wheat flour noodles (Udon or another type of soup noodles)
4 young spring onion stalks
shichimi togarashi (or chili flakes + toasted sesame seeds)
1 tablespoon oil
salt
Servings: 2
Calories: 523 cal/serving
Protein: 38g/serving
How to prepare japanese pork and noodle soup
- Put the pork tenderloin in the freezer for about 2 hours (until it's semi-frozen and can be easily sliced) and then cut it into the thinnest slices possible.
* you can slice the tenderloin ahead of time; keep the overlapping slices in the refrigerator wrapped tightly in plastic wrap so they don't oxidize, until you need them - In a not too large pot, add the oil and the onion cut into thinner slices. Saute until softened, about 3 minutes. Then add the pork slices and saute, stirring frequently just until they change color everywhere.
- Add the broth and Tsuyu sauce and bring to a boil. Simmer for 5 minutes from that point. Skim the soup during this time.
* if you happen to have prepared Japanese dashi base soup, you can use 750ml of it instead of the 750ml broth + 3 tablespoons Tsuyu. - While the soup simmers, also cook the noodles according to package instructions.
- Add the curry and soy sauce and let it simmer for 3 more minutes. Taste the soup for salt during this time. The soup should taste more intensely aromatic and seasoned (including salty), because when it's added over the noodles, the flavors dilute slightly.
- Drain the noodles and divide them into 2 bowls. Transfer pieces of meat and onion from the soup over the noodles. Pour the soup until it almost covers the ingredients in the bowls, using a fine strainer (you can also add cheesecloth if you have it) so the soup is perfectly clear (no matter how well you skim it at the beginning, there will still be bits floating in it).
- Sprinkle with spring onion rounds and togarashi. Serve the bowls as assembled, but stir before tasting so all the flavors combine.
