Pork and Udon in Ginger Broth

Make pork and udon in ginger broth, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Pork tenderloin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
400 g Cooked udon noodles (Cooked weight.)
900 ml Chicken stock (Made up from a cube or a pot.)
150 g Mushrooms
150 g Pak choi
2 tbsp, about 30 g Soy sauce
40 g Spring onion
2 cloves, about 6 g Garlic
A thumb, in thin slices Fresh ginger
Ingredient notes on the recipe page.

METHOD
1. Simmer the stock with the ginger, sliced garlic and the soy sauce for ten minutes so it picks up the aromatics.
2. Add the mushrooms, sliced, and cook for three minutes.
3. Slice the pork as thinly as you can across the grain, add it to the broth and cook for two minutes, until it has just lost its pink. Add the pak choi, quartered, for one minute more.
4. Heat the udon in the broth for a minute, then serve with the spring onion sliced over.

Contains gluten cereals, soya and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pork-udon-ginger-broth

AI-generated images illustrating the recipe.

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