Pork and Udon Noodle Soup

Warm up with a bowl of this lean—and delicious—classic

Pork and Udon Noodle Soup


  • 2 tsp canola or vegetable oil
  • 2 tsp grated or finely chopped ginger (about one 2-inch piece)
  • 1 garlic clove, minced
  • 4 scallions, chopped
  • 1/4 pound 90% lean ground pork
  • 1 tsp reduced-sodium soy sauce
  • 1/4 tsp kosher salt
  • 1/2 tsp pepper
  • 3 cups beef stock
  • 2 eggs
  • 4 oz whole-wheat udon noodles


How to Make It
1.) ADD THE OIL to a large saucepan over medium heat. Toss in the ginger and cook until fragrant and slightly softened, 1 to 2 minutes, stirring frequently. Add the garlic and cook an additional minute. (Don’t let it brown or it will become bitter.)

2.) DUMP IN HALF of the scallions, the ground pork, soy sauce, salt, and pepper, and cook, breaking up the meat with a wooden spoon until the pork is cooked through, about 5 minutes. Pour in the beef stock and bring to a boil. 3.) POACH THE EGGS: Fill a medium saucepan two-thirds full with water (at least 3 inches deep) and bring to a gentle simmer. Very gently crack the eggs, working one at a time, into the simmering water, keeping the whites and yolks as intact as possible. Cook until the whites have firmed up and no longer look runny, 3 to 4 minutes. Using a slotted spoon, transfer the eggs to a bowl, lift the eggs out, let excess water drip back into pan, and set aside. While the eggs cook, fill a third pot with enough water to cook the noodles; bring to a oil. Add the noodles and cook until al dente, about 6 minutes; drain. 4.) DIVIDE THE NOODLES, meat, and eggs between two serving bowls. Ladle in the broth. Top with the remaining scallions.

Nutritional Breakdown
Per serving
Calories: 538
Protein: 26 g
Carbs: 56 g
Fat: 17 g
Fiber: 3 g

Learn to Poach
It may sound tricky, but poaching is an easy way to cook delicate foods such as eggs, poultry, and fish so that they stay flavorful and juicy without adding the extra fat or calories you get from other cooking methods like frying. For eggs, you just need water. For poultry and fish, try vegetable or meat stocks, or red or white wine. Add just enough liquid to barely cover the meat, and then heat it until it’s simmering (not boiling). Try adding fresh herbs or vegetables to the liquid for an extra kick of flavor.


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