Barbecued Pork And Udon Noodle Soup

• 4 cups chicken stock
• 1 None fresh small red Thai chili pepper, seeded and thinly sliced
• 1 stalk (4 inches) fresh lemon grass, halved lengthwise and bruised
• 2 tbsp Japanese soy sauce
• 1 tsp sesame oil
• 7 oz fresh udon noodles
• 4 oz fresh shiitake mushrooms, thickly sliced
• 1 can (8 oz) bamboo shoots, drained and rinsed
• 1 cup baby spinach leaves
• 8 oz Chinese barbecued pork, thinly sliced

1. Combine the stock, 2 cups water, chili pepper and lemon grass in a large saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for 5 mins. Remove and discard the lemon grass.
2. Add the soy sauce, sesame oil, noodles, mushrooms and bamboo shoots; simmer, uncovered, for 5 mins.
3. Divide the spinach and pork between serving bowls. Ladle the hot soup into bowls.

chicken stock, chili pepper, stalk, soy sauce, sesame oil, fresh udon noodles, shiitake mushrooms, bamboo shoots, baby spinach leaves, pork

Taken from recipes-plus.com/api/v2.0/recipes/36271 (may not work)