Wednesday, February 9, 2011

Pork and Udon Noodle Soup

Oh my goodness this was great!  This was the first time that I have worked with udon noodles, and they were great.  I can't wait to find something else that I can do with them.

This soup is topped with a poached egg, it is the perfect topping, so don't skip it, the runnyness of the yolk is a great addition.  I am a complete failure when it comes to poaching eggs. I do not have a special pan to do so, and no matter how many times I have tried to do the swirling water method, I fail.  My method may not be poaching per say, but it works and is still just as healthy.  I found the original recipe in one of the mens fitness magazines that Jason brought home, but I couldn't tell you which one, I just tore the recipe out for future reference.



My recipe will feed about 4 people

1 Tbs olive oil
1 Tbs grated ginger
2 cloves garlic, minced
8 scallions, chopped
½ lb ground pork
2 tsp soy sauce
½ tsp kosher salt
1 tsp pepper
6 cups beef stock
4 eggs
8 oz udon noodles

Before starting the rest of the preparation, fill a large pot with water and start it heating for the noodles, that way it'll be ready to go when you are. If it gets ahead of you, cover and turn it to a simmer till you are ready to go.

In large soup pot heat olive oil, add ginger and cook until fragrant ( about 1-2 minutes) add garlic and cook for an additional minute, but don't let it brown or it will become bitter. Add half of the scallions (reserving the other half) ground pork, soy sauce, salt and pepper.  Cook until pork is cooked through.  Be sure to break up the meat as it cooks so it doesn't turn into large lumps.  I use a potato masher like this when i brown meat to prevent it from clumping up.  Once meat it cooked add the stock and bring to a boil.

Poaching the eggs:
My method of poaching eggs is easy.  For it you will need a cooking spray, a sauce pan and a few 6oz ramekins.
Fill the sauce pan about halfway up with water, bring to a simmer, meanwhile spray ramekins with cooking spray and crack an egg into each one.  Place in hot water and cover with a lid, cook until desired doneness, but be sure to leave the yolk a little runny for this recipe.

While you are poaching the eggs add the noodles to the water you thoughtfully brought to a boil ahead of time, cook for about 6 minutes (al dente).  When finished, drain and divide into bowls, top with soup and a poached egg on top, sprinkle with reserved green onions.

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