Rather than using a traditional dashi-based soup stock for udon, I’ve combined some braising liquid from the pork belly kakuni I made the other night with dashi to create a tasty, though unconventional broth for the noodles. If you’re a ramen maniac or an udon fanatic (or better yet, both), this may be your perfect bowl of noodle soup, as it falls somewhere in between the two while tasting entirely different from either. I used Sanuki Udon noodles which have a pleasantly firm texture when cooked al dente. The soup has a deep, almost indescribable savory flavor met right in the middle by a subtle sweetness and a mellow zing coming from the long-cooked ginger. It’s inexplicably light, yet rich at the same time. The slices of pork on top start melting like butter on contact with the hot soup. Putting a slice in your mouth gives it just the nudge it needs to sublimate into a pool of rich, meaty goodness. I know it’s not every day you have Japanese braised pork laying around, but to be honest, I actually made the pork last night with the intent to make this udon today (yes, it’s THAT good).
📖 Recipe
