Barbecued Pork And Udon Noodle Soup - cooking recipe

Ingredients

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

Preparation

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.
Add the soy sauce, sesame oil, noodles, mushrooms and bamboo shoots; simmer, uncovered, for 5 mins.
Divide the spinach and pork between serving bowls. Ladle the hot soup into bowls.