Paying tribute to Japan with a terrific Udon soup.
Udon Noodles in an Aromatic Spicy Soy Milk Broth
Ground Pork, Baby Spinach
Chopped Cashew Garnish
The Japanese chili paste, garlic, toasted sesame oil, ground sesame seed,
white miso and soy milk combine to make an extraordinarily flavorful spicy broth.
Ground pork, spinach, and chewy udon noodles
combine with the broth to make a hearty satisfying soup.
Spicy Udon Soup with Soy Milk Recipe
Brown approx. 6 oz. ground pork in a bit of sesame oil.
Drain any fat from the browned pork.
Heat a small amount of sesame oil in a medium soup pot.
Add the browned pork and 1 T. chopped garlic. Sauté briefly.
Add the following to the pork, sauté and mix until incorporated:
1 T. tobanjan – Japanese chili paste
3 T. white surigoma – ground sesame seed
2 T. white miso
Add 1 c. chicken broth and 1 c. unsweetened soy milk to the pork mixture.
Bring to a boil then immediately turn down the heat.
Add sea salt to taste.
Add a bunch of baby spinach to the soup and simmer while
cooking udon noodles according to package instructions.
Place drained udon in a bowl.
Ladle the hot soup over the noodles.
Garnish with chopped cashews.
Remembering Japan – One Year Later
March 11th marked the one-year anniversary of the
Great Tohoku Earthquake and Tsunami in Japan.
They are still hard at work putting their communities and their country back together again.
The cherry blossoms are symbols of hope and renewal.
This Spring, as they begin to bloom again in Japan one year after the devastation,
we stand with the Japanese people in hope for renewal and recovery.
This Kwanzan Flowering Cherry was photographed here in Los Angeles on March 11, 2012.
12 thoughts on “Spicy Udon Soup with Soy Milk”
Lovely post for Japan.
The beautiful cherry blossoms and a delicious udon soup is a very thoughtful show of empathy for the citizens of Japan. You’re a classy lady!
You are so kind, Joan.
Wow, do we have Cherry Trees so spectacular here in Los Angeles?? I must seek them out while there is still time. GREG
Yes Greg. Keep an eye out. Those “double-pink” blossoms are popping right now all over SoCal. I don’t have a tree, but my neighbor does.
So pretty. No cherries though…
Awesome pictures and I can only imagine how good this soup is. I bet the leftovers (if there are any) are even better the next day. This was also a very thoughtful post.
Thank you for very thoughtful post for my country. It’s been a tough year and there are still big earthquakes happening as of now. I’m really worried. It was quite depressing to think back, but reading your post make my heart warm. There are people who are thinking of Japan. Thank you, and I love your delicious looking udon. 🙂
Thank you Nami. I’ll never forget the video of the tsunami ravaging the city of Kesennuma. We will keep the people of Japan in our thoughts and prayers.
Thank you LL. 🙂
Lovely and thoughtful post. Great flavor profile dish. Balanced and harmonious.
Wow love the cherry blossoms. And your food looks delicious.
Beautiful post! This soup is gorgeous as are your photos! Great tribute!