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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
Ingredients
-
4
tablespoons white miso, divided
-
2
tablespoons soy sauce, divided
Directions
-
01In a large pot, bring 4 quarts of water to a boil. Meanwhile, in a medium bowl, mix 1 tablespoon each of the miso and soy sauce. Cut the tenderloin in half lengthwise, then slice each half crosswise about ¼ inch thick. Add the pork to the bowl and stir. Set aside at room temperature.
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January 31, 2023
Excellent
I've made this several times -- usually with less pork. I sometimes add tofu. I've used a variety of noodles (including ramen). I use pickled jalapenos and double them. Always a wonderful dish. A big hit around here. Oh, and I've used leftover pork shoulder as well as pork tenderloin and both are great in their own ways.
April 13, 2023
This is a winner (without the vinegar)
Super easy and delicious. We have been making this for a while now. Started paring down the vinegar and realized we liked it better without the vinegar altogether.
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The rice vinegar seems to be a mistake ingredient... it's not used in the recipe directions.