Pork and Udon Noodle Soup

Pork Udon Noodle Soup Image by: Pork Udon Noodle Soup Author: Canadian Living

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

  • 4 pkg Udon noodles
  • 1 pkg sodium-reduced chicken broth
  • 1 1/2 cup Slow Cooker Shredded Pork
  • 4 teaspoons sodium-reduced soy sauce
  • 1 carrots julienned
  • 3 green onions julienned
  • 1 cup chopped fresh cilantro
  • 4 teaspoons sesame oil

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
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pork and Udon Noodle Soup

Login