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    Miso pork & udon soup

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    Miso pork & udon soup

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2

    Ingredients

    400g pack Waitrose Slow Cooked Pork With A Miso Maple Glaze
    50ml Clearspring Noodle Broth
    100g shiitake mushrooms, sliced
    75g Clearspring Brown Rice Udon Noodles
    100g mange tout, shredded
    6 sprigs Cooks’ Ingredients Coriander
    1 tsp Cooks’ Ingredients Aonori Seaweed

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Cook the pork according to the pack instructions. Shred the pork with 2 forks and mix into the cooking juices.

    2. Meanwhile, place the noodle broth in a large saucepan with 500ml boiling water, bring back to the boil and add the mushrooms and noodles and simmer for 5 minutes. Add the mange tout and cook for
    a further 2 minutes.

    3. Stir in the shredded pork and divide between 2 bowls. Top with the coriander and sprinkle with the seaweed to serve.

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