Miso pork & udon soup

Miso pork & udon soup

A simple udon noodle soup, made with slow-cooked glazed pork shoulder.

4.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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Ingredients

  • 400g pack Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze
  • 2 15g sachets Clearspring miso soup paste
  • 100g shiitake mushrooms, sliced
  • 75g Clearspring Brown Rice Udon noodles
  • 100g mange tout
  • 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,044kJ/ 486kcals

Fat

16g

Saturated Fat

5.4g

Carbohydrates

37g

Sugars

8.1g

Fibre

5.2g

Protein

45g

Salt

4.1g

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