Name: Barbecued pork and udon soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock; 2 cup (500ml) water; 1 fresh small red thai (serrano) chilli; 10 centimetre stick fresh lemon grass (20g), halved lengthways, bruised; 2 tablespoon japanese soy sauce; 1 teaspoon sesame oil; 200 gram fresh udon noodles; 100 gram fresh shiitake mushrooms, sliced thickly; 230 gram canned bamboo shoots, drained, rinsed; 40 gram baby spinach leaves; 250 gram chinese barbecued pork, sliced thinly

Ingredients

1 litre (4 cups) chicken stock

2 cup (500ml) water

1 fresh small red thai (serrano) chilli

10 centimetre stick fresh lemon grass (20g), halved lengthways, bruised

2 tablespoon japanese soy sauce

1 teaspoon sesame oil

200 gram fresh udon noodles

100 gram fresh shiitake mushrooms, sliced thickly

230 gram canned bamboo shoots, drained, rinsed

40 gram baby spinach leaves

250 gram chinese barbecued pork, sliced thinly

Method

1.Combine stock, the water, chilli and lemon grass in large saucepan; bring to the boil. Reduce heat; simmer, covered, 5 minutes. Remove and discard lemon grass.

2.Add sauce, oil, noodles, mushrooms and bamboo shoots; simmer, uncovered, 5 minutes.

3.Divide spinach and pork between serving bowls; ladle hot soup into bowls.

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Ingredients

Method

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