Spicy Miso Udon Noodle Soup
with ground pork / baby bok choy

Name: Spicy Miso Udon Noodle Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 oz Baby bok choy, halved (sub regular bok choy, chopped); 1 Tbsp Oil, cooking; 1 tsp Oil, toasted sesame; 1 tsp Ginger, fresh (opt), grated; 2 cloves Garlic, chopped; 1 Tbsp Soy sauce, low-sodium; 2 Tbsp Mirin (sub rice vinegar but reduce amount by half); 1 Tbsp Miso, any type; 1/2 tsp Red pepper flakes (opt); 6 oz Udon noodles, dried; 1 Limes, wedges; 2 stalks Green onions, chopped, green and white parts separate; 1 Tbsp Oil, cooking; 12 oz Pork, ground; 5 cups Stock, any type; 1 tsp Sesame seeds, white or black (opt)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

A rich soup base made of miso paste, ginger, and garlic helps to build flavor in this quick-cooking weeknight soup without the need for a long simmer time.
Smarts #1: If you’re making a non-spicy version of this soup, you may need to increase the amount of miso paste used to make up for that spicy flavor element. You can always taste and add more miso or spice at the end of cooking.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Seared Baby Bok Choy:

Baby bok choy - 12 oz , halved (sub regular bok choy, chopped)
Oil, cooking - 1 Tbsp
Oil, toasted sesame - 1 tsp

Spicy Miso Udon Noodle Soup:

Ginger, fresh (opt) - 1 tsp , grated
Garlic - 2 cloves , chopped
Soy sauce, low-sodium - 1 Tbsp
Mirin - 2 Tbsp (sub rice vinegar but reduce amount by half)
Miso, any type - 1 Tbsp
Red pepper flakes (opt) - 1/2 tsp
Udon noodles, dried - 6 oz
Limes - 1 , wedges
Green onions - 2 stalks , chopped, green and white parts separate
Oil, cooking - 1 Tbsp
Pork, ground - 12 oz
Stock, any type - 5 cups
Sesame seeds, white or black (opt) - 1 tsp

Prep

Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Make soup base - Combine ginger, garlic, soy sauce, mirin, miso, and red pepper flakes. (Can be done up to 5 days ahead)
Bok choy - If using baby bok choy, slice in half lengthwise. If using regular bok choy, chop. (Can be done up to 3 days ahead)
Noodles - Cook according to package instructions. If prepping ahead, let the noodles cool completely and then toss with some oil to help prevent sticking. (Can be done up to 3 days ahead)
Limes / Green onions - Prep as directed.

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Make

Heat a Dutch oven or wok over medium-high heat. Add cooking oil (portion for bok choy) and sear baby bok choy on both sides (if using chopped regular bok choy, saute it) until tender, ~4 minutes total. Season with some salt as it cooks. Drizzle toasted sesame oil over bok choy and set aside.
Reduce heat under the Dutch oven to medium.
Add cooking oil (portion for soup) and then white parts of green onions and pork. Saute pork, breaking it apart, until cooked through, 6 to 7 minutes. Drain off any excess oil.
To pork, add soup base and saute for 1 minute.
Pour stock over pork and bring to a simmer. Place a lid on the pan, leaving it slightly ajar to prevent the soup from bubbling over. Simmer soup for 10 minutes to let the flavors come together.
Remove soup from heat and squeeze half of the lime wedges over top. Taste the soup and adjust seasoning as needed - add more miso paste for more salty / savory flavor, some hot sauce if you’d like more heat, and some more lime juice if you’d like it more sour.
Divide noodles and bok choy between large bowls. Ladle hot soup over top. Finish each bowl of soup with green part of green onions and sesame seeds. Serve remaining lime wedges on the side. Enjoy!

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