Pork Ginger Udon Soup Made Simple

10 mins (cooking 10)
15 ingredients
2 servings
I've been trying to come up with ways to have udon soups using ingredients readily available in the West and this one is it. Udon is Japanese wheat based thick noodle. You can use either dry udon (cooked per package instruction - make sure you rinse it very well in cold water) or fresh udon. If using chicken stock, best to use homemade, but best not to use chicken stock that has too much chicken taste such as Trader Joes. Swanson is ok. If using store bought broths, best to dilute it with 50% water so it's not so strong tasting.

Categories:  for-1-or-2 , <-15-mins , pasta,-rice-and-grains , greens , poultry , meat , quick , number-of-servings , japanese , pasta , vegetable , time-to-make , asian ,
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Serving Size (450.95 g)
Servings 2
Amount per Serving
Calories 966.83 Calories from Fat 560.7
% Daily Value *
Total Fat 62.3g 191.7%
Saturated Fat 21.25g 212.49%
Trans Fat 0.0 %
Cholesterol 286.55mg 191.03%
Sodium 2845.23mg 237.1%
Total Carbohydrate 15.1g 10.06%
Dietary Fiber 0.19 g 1.54%
Sugars 0.23 g %
Protein 83.25g 333.0%
Vitamin A 117.12IU% Vitamin C 0.0mg%
Calcium 41.26mg% Iron 3.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt and pepper, napa cabbage, cooked udon noodles, oyster sauce, grated ginger