Pork Belly Noodle Soup with Scallions and Ginger

This is a noodle soup, made with a rich dashi stock, pork belly and vegetables. Somen is very popular noodle that is enjoyed cold in the summertime but it is also very nice in a hot broth.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 servings

To cook the pork belly, fill a medium size pot with water, bring to a boil. Add the pork belly and cook for 2 to 3 minutes over medium heat. Remove from heat. Drain, set aside.

To blanch the carrot and snow peas, fill a small size pot with water and salt, and bring to a boil. Blanch the vegetables separately, using the same boiling water. Start with the carrots and blanch for a 1 minute. Remove the carrots from the pot and plunge into a bowl of cold water. Drain and set aside. Next, blanch the snow peas in the boiling water for 30 seconds Set aside.

To make the soup, combine water and Yagicho Mentsuyu in a large size pot and bring the soup to a simmer over low heat.

While the soup is heating, boil the noodles in a separate large size pot. Follow manufacturer’s direction for cooking time. Drain and set aside.

To serve the hot noodle soup, arrange a couple bite size pieces of pork belly, carrot, and snow peas in the individual noodle bowls.

Pour the hot soup into the soup bowls. Garnish with lemon peel, ginger and scallions. Spice the noodle with Shichimi Pepper, if you like. Serve immediately.

Pork belly ( thinly sliced, ¼ inch crosswise ) 6 ounces
carrot ( peeled and sliced crosswise ) 1
Pork belly ( thinly sliced, ¼ inch crosswise ) 6 ounces
snowpeas ( trimmed and hard string removed ) 8
water 5 cups (1200 Ml)
Yagicho Mentsuyu Sauce or more to taste 1 1/3 cups (300 Ml)
dried Somen Noodles 400 grams
scallions ( thinly chopped, crosswise ) 4
ginger ( thinly julienne ) 4tbsp
lemon peel ( julienned ) 1 tbsp
lShichimi pepper (optional)
Recipes that use your soup Yagicho is recommended