- Prep time 30 minutes
- Total time 25 hours & 15 minutes
- Portion size 4 servings
Ingredients
Miso Broth:
Glazed Pork:
Method
Miso Broth In saucepan, combine broth, soy milk, 1/2 cup water, tamari and mirin. Whisk in miso and dashi powder until smooth. Bring to boil. Reduce heat to low; simmer 45 minutes. (Make-ahead: Can be refrigerated for up to 3 days.)
Glazed Pork Meanwhile, in large skillet, heat oil over medium heat. Add pork slices; cook, turning halfway through cooking time, until crispy on each side, about 8 minutes. Transfer to paper towel-lined plate; set aside.
Meanwhile, in saucepan, combine tamari, honey, oyster sauce, ginger, garlic, and sake, if using. Bring to boil; add reserved pork slices, turning to coat well. Remove from heat; set aside.
In saucepan of boiling salted water, cook noodles until al dente, about 2 minutes. Drain and divide among 4 large soup bowls. Cover noodles with Miso Broth. In each bowl, add 2 Soy-Marinated Egg halves and 2 slices Glazed Pork. Garnish with mushrooms and green onions.
Soy-Marinated Eggs Place 4 eggs in small saucepan and cover with water. Bring to boil. Remove pan from heat, cover and let stand 6 minutes for runny yolks or 10 minutes for hard yolks. Drain eggs, rinse under very cold water and peel. In airtight container, combine 1/4 cup soy sauce and 3 tbsp mirin. Add eggs, turning to coat well. Close container and refrigerate for 24 hours.
Did you know?
Dashi is a Japanese broth, most often prepared from seaweed, dried fish and mushrooms. It is the base of many Japanese dishes, including miso soup. You can find dashi in Asian grocery stores, in liquid or dehydrated (powder) form.
Nutritional facts PER SERVING
- Iron 5.6 mg
- Fibre 3 g
- Sodium 4185 mg
- Sugars 32 g
- Protein 50 g
- Calories 645
- Total fat 21 g
- Cholesterol 260 mg
- Saturated fat 6 g
- Total carbohydrate 64 g
