Pork Ginger Udon Soup Made Simple

• 1/4 lb pork, cut into extra thin bite size pieces
• salt and pepper
• 1/2 tablespoon cornstarch
• 1 carrot, skinned and cut into large julienne size
• 1/2 bunch spinach, washed and cut into bite size pieces
• 1/4 napa cabbage, washed and cut into bite size pieces
• 2 1/2 cups cooked udon noodles
• 3 cups homemade vegetable broth (Swanson ok, see description) or 3 cups homemade chicken broth (Swanson ok, see description)
• 1 tablespoon sake
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 1/2 tablespoons cornstarch
• 1 tablespoon water
• 1 tablespoon grated ginger, paste form

1. Lightly salt and pepper the pork slices. Sprinkle on 1/2 T cornstarch and lightly mix.
2. In a small cup, mix 1 1/2 T cornstarch with 1 T water to make a thickening slurry and set aside.
3. Combine vegetable or chicken stock and 1 T sake in a large saucepan and heat until it comes to boil. Turn down heat to medium.
4. Add to the same saucepan, napa cabbage and carrots and cook for 3-4 minutes until softened a bit. Then add pork slices. Continue to cook for another 2-3 minutes.
5. Add cooked udon, oyster sauce, soy sauce, and cornstarch/water mixture to the the saucepan. Lightly combine.
6. Add spinach and cook until softened a bit but do not overcook, about 30 seconds.
7. Divide into 2 bowls and top with grated ginger paste on top.

pork, salt, cornstarch, carrot, cabbage, noodles, vegetable broth, sake, oyster sauce, soy sauce, cornstarch, water, grated ginger

Taken from www.food.com/recipe/pork-ginger-udon-soup-made-simple-415467 (may not work)