Udon soup with Pork, Vegetables and Egg

Ingredients

• 600g pork neck
• 1 tsp salt
• 1 tsp honey
• 1 tsp fish sauce
• 1 tsp rice vinegar
• 1 tsp yakitori sauce
• 1 medium carrot
• 1 leek sliced
• 100g corn
• 2 shallots
• 2 cups baby spinach leaves
• 2 eggs optional
• Chilli flakes optional
• 1Lt beef stock
• 300g Hakubaku Udon noodles

Method

1. Marinade pork in salt, honey, fish sauce, rice vinegar and yakitori sauce for 30 minutes.
2. Add stock to pot, bring to boil and reduce to simmer. Add noodles and cook for 5 minutes.
3. Add corn and carrots to noodles and cook for 5 minutes.
4. Meanwhile cook eggs to desired outcome.
5. BBQ pork (in charcoal kettle for a little Smokey flavour) or grill.
6. Divide stock/noodles/vegetables into 4 bowls.
7. Top each bowl with sliced pork, half egg, leek, shallot and spinach leaves. Optional: Add chilli flakes.

Product used in recipe

• HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
• OBENTO - OBENTO SAUCE - YAKITORI SAUCE
• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML