Udon Noodle Soup with Pork
I call this udon noodle soup the “I-cook-the-hotpot-for-you” dish. This simple one-dish meal is something I love making whenever I need a quick and satisfying dinner with leftover hotpot ingredients. This recipe uses paper-thin pork slices (shabu shabu or sukiyaki) which cooks in seconds, though you can easily substitute this recipe with chicken thigh cubes or thinly sliced beef.
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- Chicken Udon Noodle Soup (above)
When cooked and served in a claypot (nabe) as shown, this dish is also known as nabeyaki udon (鍋焼きうどん), though you can use any casserole, pot and serving bowl.
To get a springy udon (うどん) texture with a ‘bite’, do not overcook the udon noodles. I dish them out of the boiling water right after the noodles separates, drain them in a strainer and run tap water immediately over the noodles before serving.