Udon soup often features a mix of pork and vegetables, and this quick version made with shredded pork makes for super easy weeknight fare. If you have any leftover cooked veggies on hand – such as broccoli, snow peas or zucchini – this is a perfect soup to add them to.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Method
In large pot of boiling water, cook udon noodles according to package instructions; drain.Meanwhile, in large saucepan, bring broth and 2 cups water to boil; stir in pork and soy sauce. Return to boil, stirring.
Divide noodles between 4 soup bowls; ladle broth mixture over top. Garnish with carrot, green onions, cilantro and sesame oil.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 833 mg
- Sugars 2 g
- Protein 30 g
- Calories 512.0
- Total fat 12 g
- Potassium 375 mg
- Cholesterol 53 mg
- Saturated fat 3 g
- Total carbohydrate 72 g
%RDI
- Iron 40.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 36.0
- Vitamin C 7.0
