Lunch

Pork and Udon in Ginger Broth

Name: Pork and Udon in Ginger Broth
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 300 g Pork tenderloin; 400 g Cooked udon noodles; 900 ml Chicken stock; 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

Thin slices of pork tenderloin cooked in a ginger and soy broth with mushrooms, pak choi and thick udon noodles. 44 g of protein a bowl.

Calories: 467kcal
Protein: 44g
Fat: 6g
Carbs: 57g

Per serving, makes 2. 20 minutes of work. Published 8 September 2026.

Allergens

Gluten
Soya
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.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Pork tenderloin300 g
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.
Cooked udon noodles400 g
Cooked weight.
Chicken stock900 ml
Made up from a cube or a pot.
Mushrooms150 g
Pak choi150 g
Soy sauce2 tbsp, about 30 g
Spring onion40 g
Garlic2 cloves, about 6 g
Fresh gingerA thumb, in thin slices

Method

Simmer the stock with the ginger, sliced garlic and the soy sauce for ten minutes so it picks up the aromatics.
Add the mushrooms, sliced, and cook for three minutes.
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.
Heat the udon in the broth for a minute, then serve with the spring onion sliced over.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.