This soup was surprisingly good. It had a very mild flavor and was exactly what I needed tonight.
Pork and Chinese Cabbage Simmered Udon Soup
オレンジページCooking 冬レシピ２００９ (Orange Page Cooking - Winter Recipes 2009)
2 packs of precooked udon noodles
150g shaved pork (しょうが焼き用肉)
4 Chinese Cabbage leaves
2/3 teaspoon salt
3 tablespoons cooking sake
1/2 tablespoon sesame oil
dash of black pepper
4 cups water
Cut the chinese cabbage leaves into 3-4cm squares. Add chinese cabbage, pork, water and sake to a pot and bring to a boil. Reduce to low heat and simmer for 10 minutes, skimming of any scum that forms on top. Add the udon noodles and simmer for another 5 minutes. Turn off heat, add sesame oil, salt and pepper. Serve.
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