Pork Ginger Udon Soup Made Simple - cooking recipe

Ingredients

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

Preparation

Lightly salt and pepper the pork slices. Sprinkle on 1/2 T cornstarch and lightly mix.
In a small cup, mix 1 1/2 T cornstarch with 1 T water to make a thickening slurry and set aside.
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.
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.
Add cooked udon, oyster sauce, soy sauce, and cornstarch/water mixture to the the saucepan. Lightly combine.
Add spinach and cook until softened a bit but do not overcook, about 30 seconds.
Divide into 2 bowls and top with grated ginger paste on top.