The finished recipe. Pork and Udon in Ginger BrothIngredients 1 to 6. 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 sauceIngredients 7 to 9. 40 g Spring onion. 2 cloves, about 6 g Garlic. A thumb, in thin slices Fresh gingerStep 1. Simmer the stock with the ginger, sliced garlic and the soy sauce for ten minutes so it picks up the aromatics.Step 2. Add the mushrooms, sliced, and cook for three minutes.Step 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.Step 4. Heat the udon in the broth for a minute, then serve with the spring onion sliced over.
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