Pork Dipping Udon – Easy, Flavorful, and Kid-Approved!

Kids’ spring break is a headache - but also a blessing in disguise.
Having everyone home 24/7 means chaos, yes, but it also sparks a bit of culinary creativity. This Pork Dipping Udon was one of those accidental wins born from whatever I had in the fridge. It’s simple, comforting, and so addictive that my kids slurped it up before I could even sit down.

If you're looking for something quick, warming, and deeply satisfying, this one’s for you.

RECIPE

Servings: 3-4

Time: 30 minutes

Ingredients:

3–4 servings of frozen or fresh udon noodles
4 oz pork belly slices
2 stalks green onion
2–3 slices of fresh ginger
1/2 medium onion
4 cups water
2 tbsp torigara (Japanese chicken soup base powder)
2 tbsp soy sauce
1 tbsp sesame oil

My Kitchen Tools:

Instructions:

Cook the Udon Noodles:
According to the package directions.
Once cooked, rinse under cold running water to remove starch and set aside.
Prep the Ingredients:
Slice the onion, chop green onion and ginger, and cut pork belly into small, bite-sized pieces.
Sauté the Ingredients:
In a medium pot, heat sesame oil over medium heat.
Add the ginger, green onion, and onion. Sauté until the onion turns soft and translucent.
Add the pork belly and cook until the meat is no longer pink.
Make Soup:
Pour in 4 cups of water, then stir in the torigara and soy sauce.
Bring to a gentle simmer and cook for a few more minutes to let the flavors blend.
Transfer the hot soup to individual bowls and serve alongside the chilled udon.
Dip the udon into the soup and Enjoy!

ingredients shopping

Tips

No torigara? You can substitute with chicken stock powder or even dashi, though the flavor will slightly change.
Add a soft-boiled egg or a sprinkle of shichimi togarashi for an extra kick.
Great for using up leftover pork belly or even sliced chicken thigh.