Flavorful Pork Belly Udon Noodle Soup

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Here is my go-to pork belly udon noodle soup recipe, with tender slices of braised pork belly, chewy udon noodles, and a rich broth filled with green onions, mushrooms, and a soft-boiled egg.

This soup has become my family’s comfort food during the cold months. I often make a big pot on Sundays, and we’ll happily slurp up the leftovers throughout the week. Nothing better than a warm bowl of noodle soup on a rainy day, right?

What Kind of Pork Belly Should I Use?

For this soup recipe, you’ll want to start with pre-cooked pork belly, which you can find at many Asian markets or well-stocked grocery stores. The most common types you’ll encounter are Chinese-style roasted pork belly (char siu) or Japanese braised pork belly (chashu) – either one works great in this dish. If you can only find raw pork belly, you’ll need to cook it first by braising or roasting until tender, which typically takes about 2 hours. When shopping, look for pieces with a good mix of meat and fat layers, and avoid any that seem too fatty or have an off smell. A quick tip: slicing your pork belly is much easier when it’s slightly chilled, so pop it in the fridge for 30 minutes before cutting if it’s at room temperature.

Options for Substitutions

This soup recipe is pretty adaptable and here’s what you can swap if needed:

• Udon noodles: While udon gives this soup its signature chewy texture, you can use other Asian-style noodles like ramen, soba, or rice noodles. Just adjust cooking times according to package instructions.
• Pork belly: No pork belly? Try using char siu pork, bacon (cook until crispy), or even leftover roasted pork. For a lighter option, you could use chicken or tofu.
• Shiitake mushrooms: Other mushroom varieties work well too – try button mushrooms, oyster mushrooms, or even dried mushrooms (just soak them first in hot water for 20 minutes).
• Bok choy: You can swap bok choy with spinach, napa cabbage, or regular cabbage. If using spinach, add it right at the end as it cooks very quickly.
• Chili garlic sauce: Sriracha makes a good substitute, or you can use red pepper flakes. Start with less and add more to taste.
• Rice vinegar: Apple cider vinegar or white vinegar can work in a pinch – just use a bit less as they’re stronger.

Watch Out for These Mistakes While Cooking

The biggest challenge when making udon soup is overcooking the noodles – they should be cooked separately and added to each bowl just before serving to prevent them from becoming mushy and absorbing too much broth. A common misstep is rushing the broth development – letting it simmer for at least 15-20 minutes allows the ginger, garlic, and other aromatics to properly infuse the stock with their flavors. When it comes to the pork belly, avoid adding it too early in the cooking process; instead, warm it gently in the broth just before serving to maintain its tender texture and prevent it from becoming tough. For the perfect soft-boiled eggs, cook them for exactly 6.5 minutes in boiling water, then immediately transfer them to an ice bath – this ensures a jammy yolk that adds richness to your soup without being too runny or too firm.

What to Serve With Udon Noodle Soup?

This warming bowl of udon soup is pretty filling on its own, but a few simple sides can make it even better! I like to serve it with some crispy vegetable gyoza or spring rolls for dipping – they’re perfect for sharing and add a nice crunchy contrast to the soup. A small side of quick-pickled cucumbers or radishes adds a fresh, tangy element that cuts through the richness of the pork belly. If you want to keep things super simple, just put out some extra chili oil, sesame seeds, and nori strips so everyone can customize their bowls to taste.

Storage Instructions

Keep Components: For the best results, store the soup broth and noodles separately. Keep the broth with the veggies and pork belly in an airtight container in the fridge for up to 3 days. Store the cooked udon noodles in a separate container to prevent them from soaking up too much liquid and getting mushy.

Save: The broth base freezes really well without the noodles and fresh toppings. Pour it into freezer-safe containers and it’ll keep for up to 2 months. This is super handy when you want a quick meal – just thaw the broth and cook fresh noodles!

Warm Up: When you’re ready to eat, heat the broth until it’s steaming hot. If you’re using leftover noodles, give them a quick dip in hot water to loosen them up. Then combine everything in your bowl, top with fresh green onions, and enjoy! If your pork belly has gotten a bit firm in the fridge, letting it warm in the hot broth will make it tender again.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 55-65 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

• 4 eggs
• 6 ounces pre-cooked pork belly
• 1 tablespoon cooking oil
• 1 teaspoon sesame oil
• 2 cloves minced garlic
• 1 inch minced fresh ginger
• 1 teaspoon chili garlic sauce or sambal oelek
• 4 cups chicken stock
• 1 tablespoon soy sauce (adjust to taste)
• 2 teaspoons rice vinegar
• 8 ounces udon noodles
• 1 cup sliced shiitake mushrooms
• 2 cups chopped baby bok choy
• 1/2 cup thinly sliced green onions

Step 1: Prepare the Soft-Boiled Eggs

Place the eggs in a medium-sized pot and cover them with water.

Over moderate heat, bring the water to a boil.

Once boiling, turn off the heat, cover the pot, and let the eggs sit for about 4 minutes to achieve a soft boil.

Afterward, remove the eggs from the pot and transfer them to a bowl of ice water to cool.

Set them aside for later use.

Step 2: Sear the Pork Belly

While the eggs are resting, add vegetable oil to a hot skillet.

Place the pork belly in the skillet and sear it on all sides until a golden crust forms.

Once adequately seared, remove the pork belly from the skillet and slice it thinly.

Set the sliced pork aside.

Step 3: Build the Soup Base

Heat a large soup pot over medium heat.

Add sesame oil, minced garlic, ginger, and chili garlic sauce.

Sauté the mixture for 1-2 minutes until fragrant.

Add the broth to the pot, along with soy sauce and rice vinegar.

Stir to combine and bring the mixture to a simmer.

Step 4: Cook the Noodles and Vegetables

Add the noodles to the simmering broth, followed by the mushrooms and the stalks of bok choy, reserving the leafy greens for later.

Let the soup simmer gently for about 5 minutes to cook the noodles and soften the vegetables.

Taste the soup, and add more soy sauce if needed to suit your flavor preference.

Step 5: Assemble and Serve

Divide the soup evenly among four bowls.

Carefully peel and halve the soft-boiled eggs, placing one halved egg in each bowl.

Top the soup with slices of seared pork belly, the reserved bok choy leaves, and freshly chopped scallions.

Serve hot, and enjoy your hearty and flavorful bowl of noodle soup!