Spicy Miso Udon Noodle Soup with ground pork / baby bok choy
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.
- Baby bok choy - 12 oz, halved (sub regular bok choy, chopped)
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- 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
- 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.
- 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!
This meal has 40 reviews
Very flavorful, quick to make if soup base made in advance. Next time will add a little more miso, red pepper, and another vegetable.
Delicious! The only changes I made was to use rice noodles and add some more red pepper (we like things spicy). Otherwise followed the recipe as is. Sooooo yummy and 2 portions were perfect for a weeknight meal.
This was fantastic! Everyone in my house ate it.
It’s probably unfair to review this as I didn’t make it exactly as listed but I want to make some notes for myself if I make this again! Had thinner wheat noodles around the house so used those instead of udon. I can’t eat eggs so omitted them. Used white miso paste and doubled it as per other review suggestions. Used regular bok choy and forgot to get green onions. Even with all those modifications, I still found it tasty and satisfying. The tempeh was a fun addition!
Absolutely amazing. Added some steamed snow peas to up de the veggies. Really great flavors
Super tasty. Add 4 more cups of stock and 2 T miso