A little while ago, we tried Cynthia from Two Red Bowls‘ Shanghainese Red-Cooked Pork Mini Pot Pies and wound up with a ton of pork bones… because we got bone-in pork ribs instead of the boneless pork ribs that the recipe calls for. Anyway, it was actually a stroke of luck, because, even though the recipe didn’t turn out for the pies (after deboning the pork, we had only half the required pork, but we still followed the full recipe. Oops!) we had enough bones to make a delicious pork bone broth.
We roasted the bones to pull out the flavour and then simmered them with some chopped carrots and onions for a few hours until we had a nice, rich broth. We figured that the broth was too good to cover up with other flavours like you would in a regular soup and so, after debating for a while what recipes were worthy of our broth, we decided that udon soup would be simple enough that we could really savour it, but filling enough for a meal.
Oh, it was so good–cozy, warm and healthy. Perfect for the chilly weather we’ve had here in Calgary lately.
Udon Soup For Two
500 ml broth
1 julienned carrot
1 head baby bok choy
1/4 pepper (red, yellow, green–doesn’t matter)
3 sliced mushrooms
3 green onions, sliced
1 hard boiled egg, sliced
1 package udon noodles
3 slices raw ginger
1 tbsp soy sauce
Boil broth with ginger and soy sauce for twenty minutes.
Meanwhile, fry carrot, bok choy whites and peppers. Add bok choy greens and mushrooms at the end to soften them.
Add udon noodles to broth and simmer for three minutes to soften.
To serve: remove ginger from broth. Divide soup into two bowls, place fried vegetables and egg on top. Top with green onions and enjoy!