Pork Bok Choy Udon Soup Recipes

PORK UDON SOUP

Steps:

• **you can choose just to boil the eggs as per below instructions and not marinade them if you want a no fuss and easy meal. You will simply set aside after you've peeled them until you 'build' your final soup**
• Place eggs in a pot, cover with water and bring to the boil over a medium heatBring to a boil over moderate heat, then turn the heat down so it's not boiling and cook for 7 minutes
• While the eggs are cooking, put cold water into a bowl (with ice if you have any) so you can place the eggs gently into the cold water once they are down.Leave them in the cold water for 3 - 5 mins. This is so you can easily peel them.
• In another bowl add the low sodium soy, rice vinegar, water and after you've peeled the eggs, place them in this mix. Add more water of the eggs aren't covered fully.Leave for 2 - 3 hours or even so the night before.
• In a frying pan, add vegetable oil and sear the pork belly on all sides until a golden crust forms.Then remove from the frying pan, slice thinly and set to the side.
• In a large pan, over medium heat add the sesame oil, onions, garlic, ginger and chilli garlic sauce and saute for 2 minutes or until the onion is soft.Add the chicken stock, soy sauce and rice vinegar and bring to a simmer.
• Next add you udon noodles and shiitake mushrooms and gently simmer for a few minutes. Add you pak choi last and gently simmer for another 2-3 minutes. *You want to maintain the green of their leaves so don't over cook. TIP: slice the middle thicker base of the pak choi stalk so it cooks faster or you can add the white stalk separately and then the green leaves last.Taste the broth and add more soy sauce if you need to.
• Now, slice your eggs in half and in four bowls start building your soups...Divide the broth and noodles evenly, place half and egg in each, add your pork belly slices and pak choi plus any additional toppings such as sliced green onion, bean sprouts and/or dash of garlic chilli oil.

PORK & BOK CHOY UDON SOUP

Steps:

• Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.

BOK CHOY PORK SOUP

Steps:

• 1. 1st slice & rinse the bok choy. Drain well & place in a large pot. sprinkle in a little of the salt & pepper. Then drizzle over some of the oyster sauce, ginger root & 1/2 of the bay leaf. Slightly cook over low heat.
• 2. Slice the boneless pork chops into thin bite size stripes. In a medium size frying pan over medium heat add in the pork, salt, pepper & the 1/2 of the bay leaf. Fry just until no more pink in color.
• 3. In the pot just before the bok choy is tender add in the broth & pork. Let simmer over low heat for 30 minutes. Stirring every so often. Bring to a little boil.
• 4. Serve in serving bowl. Eat alone or ladle over rice.