Pork and Udon in Ginger Broth
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Thin slices are the whole method. Pork tenderloin at 3 mm cooks in two minutes and stays soft; at 1 cm it needs six and dries out. Twenty minutes in the freezer makes it easier to slice.
Udon carries a gluten flag, as does the soy sauce. Rice noodles and tamari make the bowl gluten-free with about the same numbers.

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