Miso pork & udon soup

Name: Miso pork & udon soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 400 g pack Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze; 2 15g sachets Clearspring miso soup paste; 100 g shiitake mushrooms, sliced; 75 g Clearspring Brown Rice Udon noodles; 100 g mange tout; 6 sprigs Cooks' Ingredients Coriander; 1 tsp Cooks' Ingredients Aonori Seaweed

A simple udon noodle soup, made with slow-cooked glazed pork shoulder.

4.5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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400g pack Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze
2 15g sachets Clearspring miso soup paste
100g shiitake mushrooms, sliced
75g Clearspring Brown Rice Udon noodles
100g mange tout
6 sprigs Cooks' Ingredients Coriander
1 tsp Cooks' Ingredients Aonori Seaweed

Preheat the oven to 200ºC, gas mark 6. Cook the pork according to the pack instructions. Shred the pork with 2 forks and mix into the cooking juices.
Meanwhile, place the noodle broth in a large saucepan with 500ml boiling water, bring back to the boil and add the mushrooms and noodles and simmer for 5 minutes. Add the mange tout and cook for a further 2 minutes.
Stir in the shredded pork and divide between 2 bowls. Top with the coriander and sprinkle with the seaweed to serve.

Typical values per serving when made using specific products in recipe