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Pork Belly Udon

Quick & Easy Pork Belly Udon

This is a simple pork belly udon noodle soup that you can make at home, comprised of a sensational broth, crave-worthy vegetables and a soft cooked egg.

Course Main Course
Cuisine Asian
Keyword Asian noodle soup recipe, comfort food, udon noodle soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 670 kcal
Author Denisse


  • 4 eggs
  • 6 ounces cooked pork belly I buy mine at Trader Joe's
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger minced
  • 1 teaspoon chili garlic sauce or sambal oelek
  • 4 cups chicken broth
  • 1 tablespoon soy sauce or more to taste
  • 2 teaspoons rice vinegar
  • 8 ounces fresh udon noodles
  • 1 cup shiitake mushrooms sliced
  • 2 cups baby bok choy chopped
  • 1/2 cup scallions thinly sliced


  1. Place eggs in a medium-sized pot and cover with water. Bring to a boil over moderate heat, then turn off heat, cover pot and let eggs sit for about 4 minutes. Remove eggs from heat and transfer to a bowl of ice water to cool. Set aside.
  2. While eggs cook, add vegetable oil to a hot skillet and sear pork belly on all sides until a golden crust forms. Remove from skillet and slice thinly. Set aside.
  3. Heat a large soup pot over medium heat. Add sesame oil, garlic, ginger and chili garlic sauce and saute for 1-2 minutes. Add broth to pot along with soy sauce and rice vinegar. Bring to a simmer.
  4. Add noodles, mushrooms and the stalks of bok choy, reserving the leafy greens. Simmer gently for about 5 minutes. Taste and add more soy sauce if necessary.
  5. Divide soup evenly among four bowls. Carefully peel and halve the soft boiled eggs and place one egg each in a bowl. Add pork belly, bok choy leaves and scallions.