Pork Belly Udon Noodles

 

Soup season is definitely in full swing!

I don't know why I have been loving soup these days,

Asian or any kind of Soup.

This one is going to be one of my favorites though!

The flavors just hits the spot and so comforting.

Which one is your favorite soup??

Let me know so I can try!

Ingredients

• 2 Eggs
• 6 ounces Pork belly (Cooked or Boiled)
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 cloves garlic minced
• 1 inch piece fresh ginger minced
• 1 teaspoon chili garlic sauce 
• 4 cups chicken broth
• 1 tablespoon soy sauce or more to taste
• 2 teaspoons rice vinegar
• 8 ounces fresh udon noodles
• 2 cups baby bok choy chopped
• 1/2 cup scallions thinly sliced

Instructions

1. Place eggs in a medium-sized pot and cover with water. Bring to a boil over moderate heat, then turn off heat, cover pot and let eggs sit for about 4 minutes. Remove eggs from heat and transfer to a bowl of ice water to cool. Set aside.
2. While eggs cook, add vegetable oil to a hot skillet and sear pork belly on all sides until a golden crust forms. Remove from skillet and slice thinly. Set aside.
3. Heat a large soup pot over medium heat. Add sesame oil, garlic, ginger and chili garlic sauce and saute for 1-2 minutes. Add broth to pot along with soy sauce and rice vinegar. Bring to a simmer.
4. Add noodles, stalks and Bok choy, reserving the leafy greens. Simmer gently for about 5 minutes. Taste and add more soy sauce if necessary.
5. Divide soup in bowls. Carefully peel and halve the soft boiled eggs and place one egg each in a bowl. Add pork belly, bok choy leaves and scallions.

So so good!!!

xo