Ingredients card / Shopping list
1tbsp Light olive oil
750g Pork fillet (trimmed of fat and sinew)
2tbsp Soy sauce
1/2tsp Ground white pepper (or to taste)
60g Miso paste
2 litres Water
180g Hakubaku somen noodles
180g Baby English spinach leaves
5cm piece Piece fresh ginger (peeled & julienned)
1 small Red Spanish onion (very thinly sliced)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
Pork and spinach, but not as a traditional roast and side
STEP ONE:PORK FILLET
Heat oil, in a large heavy frying pan, over medium high heat.
Add pork and cook, turning, until well browned (8-10 minutes).
Test to see that middle is cooked to desired doneness by slicing into thickess part with the tip of a sharp knife.
Add the soy sauce and season with white pepper.
Remove from pan and set aside.
STEP TWO:MISO SOUP
Place miso paste and water, in a large saucepan, over medium-high heat and cook, stirring, until miso paste is disolved (4-5 minutes).
Reduce heat to low and simmer until ready to serve.
STEP THREE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then add noodles to miso soup.
Add spinach and cook until wilted (about 1 minute).
Cut pork into thin slices.
Ladle noodles and soup into large serving bowls.
Top with sliced pork, ginger and onion.