Okinawan-Style Noodle Soup with Pork Belly
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Ingredients
- 400 g pork belly slices
- 500 g udon noodles
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 3 spring onions, sliced
Nutrition (per serving)
- Calories
- 612 kcal
- Protein
- 21.9 g
- Carbohydrate
- 41.9 g
- of which sugars
- 4.3 g
- Fat
- 38.7 g
- of which saturates
- 13.7 g
- Fibre
- 2.3 g
- Salt
- 3.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Okinawan soba is made with wheat noodles like udon rather than buckwheat, so thick udon noodles are the closest UK supermarket match.
- 2
Cut the pork belly into thick strips. Heat a dry frying pan over a medium-high heat and fry the pork for 5-6 minutes until browned and no pink remains.
- 3
Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.
- 4
Add the fried pork and simmer for 5 minutes.
- 5
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 6
Ladle the broth and pork over the noodles and scatter with the spring onions to serve.
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