Pork Belly Udon Soup has become my ultimate comfort food, especially on a chilly evening. I still remember the first time I tried a bowl of this hearty pork belly noodle soup; the rich, savory broth and the melt-in-your-mouth pork belly were pure magic. The chewy udon noodles soak up all that deliciousness, and the hint of spice from the gochujang makes it utterly irresistible. It feels like a warm hug in a bowl! If you’ve ever wondered how to make pork belly udon soup that rivals your favorite restaurant, you’re in the right place. Get ready for a truly satisfying, spicy pork belly udon experience. Let’s get cooking!

Why You’ll Love This Pork Belly Udon Soup

Get ready to fall in love with this incredible dish. Here’s why it’s a winner:

Unforgettable Flavor: The combination of tender, crispy pork belly and a rich, spicy broth is pure bliss.
Quick Prep, Big Reward: While it simmers for a while, the active prep time is surprisingly short, making it manageable for weeknights.
Nutrient-Rich Broth: Packed with umami from miso and gochujang, this broth is not only delicious but also comforting.
Budget-Friendly Comfort: Using pork belly and pantry staples makes this a hearty, satisfying meal that won’t break the bank.
Crowd-Pleaser: Even picky eaters will be drawn to the savory goodness of this udon soup with pork belly.
Adaptable Spice: You control the heat, making this savory pork belly udon perfect for everyone from mild spice lovers to heat seekers.
A True Hug in a Bowl: It’s the ultimate comfort food, perfect for warming you up from the inside out.

Ingredients for Pork Belly Udon Soup

Gathering these simple ingredients is the first step to an amazing bowl of pork belly udon soup. The star here is, of course, the pork belly and udon noodles, but the supporting cast makes all the difference.

1 lb pork belly, skin-on and cut into 1-inch thick slices – this is key for that rich, savory flavor and tender texture.
1 tablespoon soy sauce – for marinating the pork.
1 tablespoon mirin – adds a touch of sweetness and helps tenderize the pork.
1 tablespoon sake – deepens the flavor and tenderizes the meat.
1 tablespoon sesame oil – for that nutty aroma during searing.
1/2 teaspoon freshly ground black pepper – a classic pairing with pork.
6 cups dashi stock – the flavorful, umami-rich base of our broth.
2 tablespoons white miso paste – provides a subtle, savory depth to the broth.
1 tablespoon gochujang Korean chili paste – brings the signature spicy kick to this Korean-inspired udon soup.
1 tablespoon soy sauce – more for seasoning the broth.
1 teaspoon fish sauce – adds another layer of savory complexity.
1 tablespoon mirin – balances the salty and spicy notes.
1/2 teaspoon sugar – just a pinch to round out the flavors.
1 teaspoon grated ginger – for a fresh, warming zing.
2 cloves garlic, minced – essential aromatic for the broth.
2 packs fresh or frozen udon noodles – the chewy noodles are perfect carriers for the broth.
1/2 cup shiitake mushrooms, sliced – they add a meaty texture and earthy flavor.
1/2 cup enoki mushrooms, trimmed – these delicate mushrooms add a lovely visual appeal and subtle crunch.
2 baby bok choy, halved lengthwise – for a fresh, slightly bitter green to balance the richness.
2 scallions, sliced thin – for a fresh, oniony garnish.
1 soft-boiled egg per serving (optional) – for extra creaminess and protein.
Sesame seeds and chili oil for garnish (optional) – to finish your bowl with a flourish.

Pork Belly Udon Soup: Savor 1 Amazing Bowl - Pork Belly Udon Soup - main visual representation

How to Make Pork Belly Udon Soup

This recipe makes creating a deeply flavorful and satisfying pork belly udon soup easier than you might think. Follow these steps for an authentic pork belly udon recipe that’s perfect for any occasion.

Step 1: Start by marinating the pork belly. In a bowl, combine 1 lb pork belly slices with 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 tablespoon sesame oil, and 1/2 teaspoon black pepper. Let it soak in these flavors for at least 15 minutes.
Step 2: Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Place the marinated pork belly slices skin-side down. Let the fat render slowly, about 8-10 minutes, until the skin is wonderfully crispy and golden brown. Flip the pork belly and sear the other side for another 2-3 minutes until caramelized. Remove the pork belly from the pot and set aside. This searing step is crucial for that amazing texture in your pork belly noodle soup.
Step 3: Pour out most of the rendered fat, leaving about a tablespoon in the pot. Add 6 cups dashi stock to the pot and bring it to a gentle simmer. Stir in 2 tablespoons white miso paste until it’s fully dissolved. Then, whisk in 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 tablespoon mirin, 1/2 teaspoon sugar, 1 teaspoon grated ginger, and 2 cloves minced garlic. Let this flavorful broth simmer gently, uncovered, for about 20-25 minutes to allow the flavors to meld beautifully. This is where the magic happens for your udon soup with pork belly.
Step 4: While the broth simmers, cook your udon noodles. Follow the package directions for 2 packs of fresh or frozen udon noodles. Once cooked, drain them and rinse under cold water to prevent sticking.
Step 5: Prepare your vegetables. Briefly blanch the 1/2 cup sliced shiitake mushrooms, 1/2 cup trimmed enoki mushrooms, and 2 halved baby bok choy in boiling water for 1-2 minutes until they are tender-crisp. This quick blanching brightens their color and texture.
Step 6: Assemble your bowls. Divide the cooked udon noodles among 4 large serving bowls. Ladle the hot, aromatic broth over the noodles. Arrange the seared pork belly slices, blanched bok choy, and mushrooms on top. If using, add a perfectly soft-boiled egg. Garnish generously with sliced scallions, sesame seeds, and a drizzle of chili oil for an extra kick. Enjoy your delicious, easy pork belly udon recipe!

Pro Tips for the Best Pork Belly Udon Soup

Elevating this already amazing dish is easy with a few insider tricks. These tips will help you achieve perfection every time you make this hearty pork belly udon.

Crispy Skin is Key: Don’t rush the rendering process for the pork belly skin. Low and slow heat until it’s golden and crackling is essential for the best texture and flavor in your pork belly noodle soup.
Broth Depth: For an even richer broth, you can simmer the dashi with a piece of kombu (dried kelp) for about 10 minutes before adding the other broth ingredients. Remove the kombu before it becomes bitter. Learn more about making dashi stock.
Don’t Overcook Noodles: Udon noodles can get mushy if overcooked. Cook them just until tender, then rinse under cold water to stop the cooking process.
Taste and Adjust: Always taste your broth before serving and adjust seasonings as needed. You might want a little more gochujang for heat or a touch more sugar to balance the flavors.

What’s the secret to perfect pork belly udon soup?

The secret to the best pork belly udon soup lies in rendering the pork belly fat perfectly for crispy skin and a deeply savory broth. Slow simmering the broth allows all those wonderful flavors to meld together. It’s all about building layers of deliciousness.

Can I make pork belly udon soup ahead of time?

Yes, you can prepare components ahead! The broth can be made 1-2 days in advance and refrigerated. The pork belly can also be cooked and stored. Reheat them separately before assembling the pork belly soup noodles fresh. This makes weeknight enjoyment much easier! Check out other last recipes for more meal prep ideas.

How do I avoid common mistakes with pork belly udon soup?

A common pitfall is mushy noodles; cook them just until al dente and rinse them. Also, don’t let the broth boil vigorously after adding miso, as it can diminish its flavor and beneficial probiotics. This is crucial for authentic Korean pork belly udon.

Best Ways to Serve Pork Belly Udon Soup

This hearty pork belly udon soup is a meal in itself, but you can absolutely elevate the dining experience with a few simple additions! For a truly authentic Asian pork belly noodle soup experience, consider serving it with a side of crisp, pickled daikon radish or a refreshing cucumber salad. These offer a bright, tangy contrast to the rich broth. Some people also love to add a dollop of kimchi for an extra layer of fermented spice and texture. This makes your already comforting pork belly udon soup even more dynamic and satisfying.

Nutrition Facts for Pork Belly Udon Soup

While this hearty pork belly udon is incredibly satisfying, it’s good to have an idea of what you’re consuming. Keep in mind that these are estimates per serving, as exact values can vary based on specific ingredients and portion sizes. This dish is rich in flavor and protein, making it a fulfilling meal.

Calories: 650
Fat: 35g
Saturated Fat: 15g
Protein: 30g
Carbohydrates: 55g
Fiber: 5g
Sugar: 8g
Sodium: 1200mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Pork Belly Udon Soup

Don’t let any of this deliciousness go to waste! Properly storing and reheating your hearty pork belly udon soup ensures you can enjoy it again. Once the soup has cooled completely to room temperature, which usually takes about an hour, ladle it into airtight containers. For the best quality, I recommend storing individual portions so you only reheat what you’ll eat. It will keep well in the refrigerator for 3 to 4 days. If you want to save it for longer, this pork belly noodle soup freezes beautifully for up to 3 months. Just make sure to use freezer-safe containers.

To reheat, simply thaw frozen portions in the refrigerator overnight. Gently reheat the soup on the stovetop over low heat, stirring occasionally, until it’s heated through. Avoid boiling vigorously, especially if you have miso in the broth. You can also reheat individual servings in the microwave, stirring halfway through. The noodles might soften a bit upon reheating, but the flavors will remain wonderfully intact, making it almost as good as the first time!

Frequently Asked Questions About Pork Belly Udon Soup

What is pork belly udon soup?

Pork belly udon soup is a comforting and flavorful dish featuring tender, often crispy, pieces of pork belly simmered in a rich broth with chewy udon noodles. It’s a hearty meal that combines savory, sometimes spicy, elements from ingredients like miso, gochujang, and dashi stock. It’s a popular noodle soup in many Asian cuisines, celebrated for its satisfying depth of flavor.

Can I make a vegetarian version of pork belly udon soup?

Absolutely! To make a vegetarian version, you can omit the pork belly and substitute the dashi stock with a vegetable broth. For a similar savory element, consider adding pan-fried king oyster mushrooms or firm tofu marinated in soy sauce and mirin. While it won’t be pork belly udon soup, it can still be a delicious and hearty noodle soup. Explore more dietary options.

How do I get the pork belly skin crispy for the soup?

Achieving crispy pork belly skin is key! After marinating, sear the pork belly slices skin-side down in a hot pan over medium heat. Let it render slowly for about 8-10 minutes, allowing the fat to crisp up and turn golden brown. This slow rendering is crucial for that delightful crunch. For an extra crispy finish, you can even broil it after searing. Learn about the science behind crispy skin here.

What makes this gochujang pork belly udon soup so special?

The special touch comes from the balanced blend of key ingredients. The gochujang provides a wonderful spicy, slightly sweet, and fermented depth that pairs perfectly with the rich pork belly. Combined with the umami from miso and dashi, and the satisfying chew of udon noodles, this gochujang pork belly udon soup offers a complex and deeply comforting flavor profile that’s hard to resist.

Variations of Pork Belly Udon Soup You Can Try

Once you’ve mastered the basic recipe, don’t be afraid to experiment! There are so many delicious ways to put your own spin on this comforting dish. For a milder version, reduce the gochujang or omit it entirely, focusing on the miso and dashi for a delicate broth. If you love heat, amp up the gochujang or add a pinch of red pepper flakes to create an even more intense spicy noodle soup with pork belly. You could also try a creamy variation by stirring in a tablespoon of tahini or unsweetened soy milk into the broth for a richer texture. Another fun idea is to experiment with different mushrooms, like oyster or cremini, for varied earthy flavors. For more spicy noodle inspiration, check out this Fiery Chicken Ramen.