This is a Japanese take on soup that uses Udon noodles. I like this soup after a day of being outside in winter because the ginger makes me feel all warm and cozy. While you can use ground ginger, for a soup like this you really want to use fresh. If you have never peeled a ginger root, the best way is using a spoon to just scrap the skin and knubs off. If you have a slicer at home, slice the pork thin, otherwise ask your store’s deli to do it for you.
Ingredients
- 1 lb Pork tenderloin – sliced thin
- 6 oz Udon noodles – from Asian section of the store
- 1 Bok Choy – coarsely chopped
- 42 oz Chicken broth – can use stock
- 3 TBL Soy sauce
- 4 tsp Ginger – minced
- 3 Garlic cloves – minced
- Green onion – optional garnish
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Cook noodles, then drain and rinse.
- Meanwhile, heat a Dutch oven on med-high.
- As it warms, add bok choy, pork, broth, soy sauce, ginger and garlic
- Bring to a boil and then reduce to simmer for ~8 mins
- Add noodles just before serving
- Sprinkle with green onions (optional).
NOTE: When slicing meat, it is best to put it in the freezer for an hour to get stiff. You will find it slices much easier with consistent thickness. If you slice by hand, lay the tenderloin flat and cut across the grain at a slight angle.
