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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|---|---|
| 100.0 g | 100.0 g | udon |
| 25.0 g | 25.0 g | thinly sliced pork |
| 14.0 g | 14.0 g | carrot |
| 14.0 g | 14.0 g | onion |
| 15.0 g | 15.0 g | spinach |
| 200.0 g | dashi (broth) | |
| 3.3 g | mirin | |
| 3.3 g | soy sauce | |
| 0.40 g | salt | |
| just a little | just a little | pepper |
Procedure
| 1 | Cut carrots into strips, onions into thin slices, and pork into 1 to 2 cm pieces. |
| 2 | Put the dashi bag and water in a pot and wait for 10 minutes. Bring to a boil, then simmer over low heat for 4 minutes. Remove the dashi bags. |
| 3 | Put dashi in a pot, add carrots and onions, and cook over low heat for 10 minutes. Add pork and cook until cooked through, then add seasonings and cook over low heat for 3 minutes. |
| 4 | Boil frozen spinach in boiling water for 2 minutes (or place directly in a saucepan and cook for 2 minutes). |
| 5 | Boil frozen udon noodles in boiling water for 2 minutes and drain in a strainer. |
| 6 | Place udon noodles in a bowl, pour soup on top, and top with boiled spinach. |
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