This was developed based on the ramen from noodle shops in Tokyo and Wagamama.
Serves two, very generously
YOU WILL NEED:
Udon, ramen or soba noodles
Chicken broth (I only use Imagine Organic)
Teriyaki sauce (I like Kim’s Gourmet Spicy Teriyaki)
Shitake mushrooms (dried are fine, too)
Boil water for noodles
Baste two pork chops with teriyaki sauce
Put in a small soup pot and bring to a simmer, uncovered, for about 20-30 minutes:
48 oz (6 cups) chicken broth
½ medium sized onion, sliced thinly
6-8 Shitake mushroom caps (remove stems and slice the caps)
3 cloves garlic, sliced
5-6 slices fresh ginger (peel about a 1-inch piece of ginger, then slice into rounds)
Thinly slice and reserve:
4 green onions
Prep and reserve:
Small bunch asparagus – chop off the top 3 inches of the asparagus, and then chop those pieces in half so that all pieces are 1 ½ inches long.
Grill pork chops over high heat until slightly charred and cooked through. Let sit for 10-15 minutes before slicing.
Add to broth and simmer another 10 minutes:
3 T soy sauce
3 T rice vinegar
Cook udon noodles according to directions on package.
Slice pork and reserve.
Rinse udon with cold water and portion into large serving bowls.
Throw asparagus tips into the broth and simmer for 3-5 minutes, or until they’re just cooked. Pour the hot soup over the udon.
Top with a small tower of bean sprouts, a generous sprinkling of green onions and sliced pork.