Udon noodles with pork belly, shiitake mushrooms, bok choy and soft boiled egg
If you have a packet of noodles in the cupboard, a satisfying meal isn't far away. I used the rough end of some leftover cooked pork belly for this recipe, but shredded cooked chicken will work just as well.
|300 ml||Dashi, base, prepared as per recipe below|
|4||Shiitake mushrooms, dried|
|4 Tbsp||Dark soy sauce|
|150 g||Pork belly, cooked|
|1 head||Bok choy|
|200 g||Udon noodles|
|100 g||Tofu, silken, cut into 1cm squares|
To make the dashi, pour the water into a saucepan, then add the dashi granules. Peel the ginger, cut into matchsticks, then add to the pan. Simmer the broth for 5 minutes, then strain.Pour 300ml dashi base into a saucepan, then add the shiitake mushrooms, mirin and soy and simmer for 5 minutes.
Cut the pork into 3cm cubes, then add. Wash the bok choy, pull the leaves off the stem and add them to the saucepan - they should cook quickly.
Put the noodles into a saucepan of boiling water and cook for 4 minutes, then drain and divide them between 2 large soup bowls.
Cut the soft-boiled eggs in half and tuck them next to the noodles.
Place the pork, tofu, shiitake mushrooms and bok choy in the bowls, then ladle on the broth. Finely slice the spring onions, then sprinkle over the top.