One Pot Udon

So, I'm sorry I haven't posted in almost a week... I've been graduating high school, and I thought I was only going to take a day or two off, but then life happened. I took my college finals, got my high school diploma, and then I'm getting my AA degree this Friday lol. 

Anyway, this is one of the meals that I made during that hectic time. Udon is a yummy one pot meal that is perfect for cold days... but for someone who is perpetually cold, I can have it any day, and my family can't say anything because I'm cooking :). 

Ingredients:

1-ish lb. pork. Pork belly is traditional, but it's not at my grocery store, so I just get the fattiest piece of pork I can find. Usually, that's country style boneless ribs.

4 green onions, separate the white onion-y part and the green part. 

Udon noodles. I get them in single serving packs, so I use 3 packs for three people. I use the seasoning packets that are included in the packs, which add a layer of flavor, so try to get packs of noodles that have those packets. 

20 oz chicken broth.

3 tbsp Mirin.

1/4 cup low sodium Tamari.

3 tbsp miso paste.

Salt and pepper to taste.

First, start by cutting your pork into small pieces, and finely chopping the white part of your green onion. You can chop the green part of the onion now, and set that aside for garnishing later.  This is Pewter, my sous chef. 
Fry your pork in a saucepan, making sure to render as much fat out of it as possible. This liquid pork fat incorporating into your udon broth will give it a nice umami flavor, and will make it seem more satisfying. Once the pork is mostly cooked, add in your green onion and fry those as well. 

While everything is getting nice and happy in the pan, you can combine your flavorings. Combine the tamari and mirin, and microwave that for 30 seconds. You want the liquid warm so you can whisk in the miso paste easily. Once the miso paste is incorporated, you can dump all of your flavoring concoction in the pan with the pork. Let the pork fry in the tamari, mirin, and miso for a couple minutes so the flavor can soak into the pork.
After letting the pork marinate for a couple minutes, you can add your chicken broth. Wait for the broth to heat, and then add in your noodles and their seasoning packets (if there are any). 

My noodles were pre-cooked, so I just had to wait for them to loosen up. This took around 5 minutes for me.
Once the noodles are doing noodle things, the udon is ready to serve! Garnish with your chopped green parts of your green onion from earlier, and enjoy :). I will probably go MIA again for a couple days around this Friday, since I'm getting my AA degree lol. 





  





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