Miso pork & udon soup
Waitrose and Partners

Miso pork & udon soup

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

    • 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, 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.

    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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