Ingredients
- Soup
- Meat miso
- Meat miso seasoning
- Noodles & toppings
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Mark what you have under “Fridge” and missing ingredients will be flagged here.
Directions 4 steps
- 1
Stir-fry the ground pork over medium heat. Add the minced leek and continue stir-frying. Add the seasonings (miso, soy sauce, sake, sugar, garlic, ginger, doubanjiang) and cook until the liquid reduces.
- 2
Heat the chicken stock in a pot and dissolve the sesame paste. Add the soy milk, soy sauce, sugar, and vinegar. Warm over low heat without bringing to a boil.
- 3
For frozen udon, microwave or boil to thaw. For pre-cooked udon, warm in boiling water.
- 4
Pour the soup into bowls, add the udon, and place the meat miso in the center. Drizzle with chili oil, then top with green onion and shredded chili pepper to serve.
Tap a step to mark it done. Times in orange start a timer.
Notes
Do not boil the soy milk as it will separate — keep it on low heat. The meat miso can be made in larger batches and frozen for later use.
