Udon with Pork Broth

Ingredients

• Nori seaweed (2 sheets, sliced)
• Soft (boiled eggs - 2)
• Green onions (2, sliced)
• Udon noodles (200g)
• Chicken broth (4 cups)
• Mirin (1 tablespoon)
• Soy sauce (2 tablespoons)
• Ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1, sliced)
• Pork belly (200g)

Instructions

1. In a large pot, cook the pork belly over medium heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add the sliced onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
3. Add the soy sauce and mirin to the pot and stir to combine.
4. Return the pork belly to the pot and add the chicken broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
5. While the broth is simmering, cook the udon noodles according to the package instructions. Drain and set aside.
6. Once the broth is ready, remove the pork belly and slice it into thin pieces.
7. Divide the cooked udon noodles into serving bowls. Pour the hot pork broth over the noodles.
8. Top each bowl with sliced pork belly, green onions, soft-boiled eggs, and sliced nori seaweed.
9. Serve hot and enjoy!