Miso Pork Noodle Bowls
Miso Pork Noodle Bowls are one of our favorite fall dinners. I love these bowls for several reasons. First of all, I love that this is a one dish dinner. So, I don’t have to worry about making any side dishes. Secondly, I like that I can prepare this dish ahead of time. I cook everything but the eggs ahead of time. Then, I just heat everything up an assemble the bowls at the last minute. Thirdly, I like that I can customize these bowls for individual palates. For instance, I can leave the pork out for people who don’t eat meat. Finally, we all love the way this dish tastes. The crispy pork belly is beyond delicious.
The Equipment I Used
- Bowls- You’ll need four large bowls to serve this in.
- A Cast Iron Skillet- If you have one of these, it’s great for searing the pork belly.
- A Large Skillet- Use a large skillet to cook the mushrooms.
The Ingredients Needed for Miso Pork Noodle Bowls
- Pork Belly- If you can, buy this with the skin removed.
- Noodles- I use Udon noodles, but you could also use soba noodles.
- Spinach- Baby spinach is my preferance.
- Miso- Use white miso.
- Mirin- You can find this in the Asian section of your market.
- Sesame Oil- Try and use pure sesame oil. You can find this in the Asian section or the oil section of your market.
- Soy Sauce- I like the Kikoman brand.
How I Made my Miso Pork Noodle Bowls
- First, I roasted my pork belly. Be sure to set a timer, so it doesn’t burn.
- Next, I boiled my noodles, cooked my spinach, and cooked my mushrooms.
- Then, I added the miso to the noodles and mushrooms.
- Next, I seared the pork and fried the eggs.
- Finally, I assembled all the bowls.
If you like crispy pork belly, you need to try these fantastic Miso Pork Noodle Bowls.
Miso Pork Noodle Bowls
Udon noodles tossed with mushrooms and miso sauce, and topped with roasted pork belly, eggs, carrots, radishes, and spinach.
Ingredients
- 1 pound pork belly, skin removed
- ½ tsp. sugar
- ¼ tsp. each kosher salt and black pepper
- 5 ounces baby spinach
- 8 ounces mushrooms, sliced
- 4 tbsp. unsalted butter
- 8 ounces udon noodles
- 1 tbsp. each minced garlic and ginger
- 2 tbsp. each white miso paste and mirin
- 1 tbsp. soy sauce and sesame oil
- 4 eggs
- 1 avocado, sliced
- 1 cup radishes
- 1½ cups carrots, julienned
Instructions
- Begin by preparing the pork belly: Preheat the oven to 400 degrees. Sprinkle all over with the sugar, salt, and pepper. Put it in a casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and bake it for forty more minutes. Remove it from the oven and let it chill while you make the rest of the dish.
- Next, cook the spinach. Heat a tablespoon of butter in a large skillet and cook the spinach until it's wilted. Remove and set aside. Cover to keep warm.
- Wipe out the skillet, and heat two more tablespoons of butter. Over medium heat cook the mushrooms until they're soft, about seven minutes. Add the ginger, garlic, miso, mirin, soy sauce, and sesame oil. Cook for three more minutes.
- While the mushrooms cook, cook the noodles in boiling water, according to the package directions. Drain the noodles and rinse them under cold water. Drain them again. Add the noodles to the mushrooms and cover to keep the mixture warm.
- Slice the pork thinly, and then sear it on both sides in a hot cast iron skillet. Cook it until it starts to crisp up.
- At the same time, melt a tablespoon of butter in a large skillet and fry all four eggs until they're cooked through.
- Divide the noodles between four bowls. Top each noodle bowl with pork, spinach, eggs, avocado, carrots, and radishes.
Tried this recipe?Let us know how it was!
