Niku Miso Udon (Udon with Miso Pork)
肉みそうどん · Niku Miso Udon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Niku miso is a sweet-savory topping of ground pork simmered with miso and sugar, and here it crowns a bowl of udon in a gentle dashi broth. The mild, slightly sweet pork and the soft noodles are easy for little ones to eat, while thin slices of cucumber add a fresh crunch on top. In the preschool kitchen this appears as an afternoon snack (oyatsu), the noodles broken into short lengths so they are easier to manage with a child's spoon or fork.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gdried udon noodles
- 10.5 gcarrot
- 10.5 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 27 gground pork
- 7.5 gcucumber
Seasonings
- 1.5 gvegetable oil
- 0.8 gsugar
- 1.7 gmisoFermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
- 135 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 2 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 2 gsoy sauce
- 0.2 gsalt
About the Japanese ingredients in this recipe
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- miso (みそ)
- Fermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
Directions
- 1
Break the dried udon noodles into thirds and boil them. Rinse under running water to wash off the saltiness.
- 2
Cut the carrot into short matchsticks and finely chop the green onion. Thinly slice the cucumber.
- 3
Heat the oil in a frying pan, stir-fry the green onion, then add the ground pork and stir-fry. Add the sugar and miso to make the miso pork topping (niku miso).
- 4
Put the dashi stock and carrot in a pot and bring to a boil, then add the mirin, soy sauce, and salt and simmer. Place the noodles from step 1 in bowls, pour over the broth, and top with the miso pork and cucumber.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 217.5 kcal | 435 kcal | 217.5 kcal |
| Protein | 9 g | 18 g | 9 g |
| Fat | 6.8 g | 13.5 g | 6.8 g |
| Carbohydrates | 31.8 g | 63.6 g | 31.8 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 2.4 g | 4.8 g | 2.4 g |
| Calcium | 22.5 mg | 45 mg | 22.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 294 mg | 588 mg | 294 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 217.5 kcal | 9 g | 6.8 g | 31.8 g | 1.8 g | 2.4 g | 22.5 mg | 0.6 mg | 294 mg |
| 1 adult serving | 435 kcal | 18 g | 13.5 g | 63.6 g | 3.6 g | 4.8 g | 45 mg | 1.2 mg | 588 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
