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Milk Street Recipe

Miso-Marinated Pork and Noodle Soup

40 minutes

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Miso-Marinated Pork and Noodle Soup

Chewy Japanese udon noodles make this a light but satisfying meal. We used white miso and soy sauce to quickly marinate the pork before cooking and to add deep, savory flavors to the simple chicken broth base. Check instructions on the udon package for cooking times, but make sure to test a noodle for doneness at least a minute or two before they're supposed to be done.

4

Servings

Tip

Don't rinse the drained noodles under cold water. Lukewarm water prevents them from cooling completely so that the soup will remain hot for serving.

40 minutes

Reviews
Celeste M.

The rice vinegar seems to be a mistake ingredient... it's not used in the recipe directions.

Janelle C.

Hi Celeste,

The last step is when you add in the rice vinegar where it says, "off heat, stir in the spinach and vinegar."

Best,
The Milk Street Team

Richard B.

Excellent recipe. My wife and I both loved it. We are learning, through Milk Street, to step outside our comfort zone and try new recipes and ingredients.

Jessica K.

This came out SO GOOD! Thank you for these amazing Tuesday Night recipes. They have all been flavorful and so easy to make. The leftovers were just as good the next day.

Emily B.

This was surprisingly easy and so delicious! The broth is very flavorful, but not too salty. I substituted chicken thighs for pork and green curly kale for spinach. Both substitutions seemed to work well.


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