This was developed based on the ramen from noodle shops in Tokyo and
Wagamama of London (which now has outposts globally - and two restaurants in the Boston area).
Serves two, very generously
Put in a small soup pot and bring to a simmer, uncovered, for about 20-30 minutes:
Thinly slice and reserve:
Prep and reserve:
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:
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.