Rachel eats

Spicy Pork Miso Broth Noodles

Soup noodles have to be one of my favorite things to eat, well besides sushi, but that’s another story. For my mom’s birthday, I cooked dinner at home for our entire family. Something simple, quick, but still very filling and delicious!


My mom and I are soup noodles people while the rest of my family are more of a rice or dry noodle people. But, since it’s her birthday, she gets soup noodles! This dish has ingredients that we always have in our kitchen, but if you don’t have them go on and swing by an Asian food market or even Target has these items! You could make this a one pot meal by adding in some vegetables, but I cooked our Chinese vegetables on the side because we prefer them to have a slight crunch to them.

I cooked thin udon noodles for my family and I cooked my gluten-free buckwheat soba noodles. That’s the great thing about noodle dishes, you can use whatever noodle you have on hand, as long as you don’t mind the shape or texture.

So let’s begin!

Spicy Pork Miso Broth Noodles

Serves: 4-6 people

8 oz. ground pork
1 package thin udon or buckwheat soba noodles
3 Tablespoons onion, minced
1/2 package mushrooms (I used 1/2 an 8 oz. package)
2 Tablespoons miso paste
1 Tablespoon chili garlic sauce (if you really like spicy food, add another Tablespoon)
2 Cups beef stock
oil for pan

Marinade for pork:

1 1/2 Tablespoons soy sauce
1 Tablespoon Chinese cooking rice wine
1 Teaspoon cornstarch

  • In a bowl, make the marinade for the pork, soy sauce, Chinese cooking rice wine, and cornstarch
  • Add the ground pork to the marinade and marinate for at least 2-3 hours
  • Mince the onion and slice the mushrooms to your preferred size
  • Heat a large pan over medium heat with some oil, then add the mushrooms and onion, and cook until onions soften
  • Add in your chili garlic sauce and cook until fragrant
  • Add in the marinated pork and cook until barely done, then add in the beef stock
  • Bring everything to a simmer, then stir in the miso paste until completely dissolved, and bring back to a simmer
  • In a pot boil water for your noodles
    • Our noodles took about 7-9 minutes to cook if you can multi-task you can start boiling water when you add the pork to the pan and cook the noodles while waiting for the broth to simmer
    • For chewy noodles, bring the noodles to a boil then add cold water and let it come back to a boil, repeat as many as 3 times (this helps bring out the chewy texture in the thin udon noodles)
  • Drain and rinse the noodles, then divide noodles between your bowl and scoop some pork miso broth over the noodles
  • ENJOY!


If you want to turn this into a vegetarian dish, substitute the beef stock for vegetable stock and instead of ground pork use firm tofu and zucchini. Even though the weather is hot outside, sometimes you just want to slurp up some noodles!

Every day, Lai day! Are you a soup or dry noodle person?


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