| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 5g | 40g |
| sugars | fibre | protein | salt |
| 6g | 3g | 30g | 2g |
Why I Love Japanese Pork and Egg Soba Noodles
When I first crafted the recipe for Pork and Egg Soba Noodles, it felt like a coming together of two culinary worlds that have profoundly shaped my palate. Growing up in Seattle, I was fortunate to experience a treasure trove of fresh ingredients from the lush Pacific Northwest, and blending these with my Japanese heritage has always been my culinary pursuit. This dish stands as a delightful testament to that fusion, capturing both cultures on a single plate.
### A Harmony of Flavors and Textures
What I love most about Pork and Egg Soba Noodles is the symphony of flavors and textures it brings together. The thinly sliced pork tenderloin, marinated in a mix of soy sauce, mirin, sake, and a hint of sugar, has a beautiful complexity that complements the rustic soba noodles. Cooking the pork briefly in vegetable oil keeps it tender while locking in those deep, savory notes.
Adding eggs to this equation not only brings protein but also a silky richness that runs through the broth, which is where this dish truly shines. Whether you opt for chicken or vegetable broth, enriching it with green onions, julienned carrots, and shiitake mushrooms brings a vibrant, hearty quality to the dish. The grated ginger and minced garlic add warmth and spice, balancing the sweetness of the mirin and the umami depth of the shiitakes.
### Bridging the Traditional and Modern
Inspired by chefs like Masaharu Morimoto, who seamlessly blend traditional Japanese elements with modern twists, I’ve aimed to strike a similar balance here. The addition of sesame oil and black pepper toward the end reaffirms that delicate nuance, offering just enough aromatic lift to make every bite exciting.
This recipe finds its closest relatives in classic Japanese dishes like “Niku Udon” (meat udon noodles) and “Yaki Soba” (fried soba noodles). However, the beauty of Pork and Egg Soba Noodles is its adaptability. Feel free to sprinkle in some chopped cilantro for a fresh burst, or toasted sesame seeds for added crunch. A sheet of nori cut into thin strips can further introduce a hint of the sea, transporting you to a bustling Tokyo kitchen.
### Pairing and Serving Suggestions
What makes Pork and Egg Soba Noodles incredibly special is its versatility. It can be enjoyed as a stand-alone meal or paired with side dishes like gyoza (Japanese dumplings) or a crisp seaweed salad. For a more elaborate spread, consider serving it alongside tempura vegetables or a simple sashimi platter. The subtle richness of the noodles balances well with lighter, more delicate flavors, making it a wonderful centerpiece to a multi-dish Japanese feast.
Creating this recipe has been a journey of culinary discovery, one that I hope echoes in your kitchen as you prepare and savor each bowl. The marriage of tender pork, luscious eggs, and flavorful soba noodles, all swimming in a fragrant broth, is not just a meal—it’s an experience. And that is why I love this recipe.
What You’ll Need
- 1 lb pork tenderloin, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sake (Japanese rice wine)
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 12 oz soba noodles
- 6 large eggs
- 4 cups chicken or vegetable broth
- 1 cup sliced green onions
- 1 cup julienned carrots
- 1 cup sliced shiitake mushrooms
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 cup chopped cilantro (optional)
- 1 tbsp toasted sesame seeds (optional)
- 1 sheet nori, cut into thin strips (optional)
Method
Step One
In a bowl, combine the soy sauce, mirin, sake, and sugar. Add the thinly sliced pork tenderloin and marinate for 20-30 minutes.
Step Two
While the pork is marinating, bring a large pot of water to a boil. Cook the soba noodles according to package instructions. Drain and set aside.
Step Three
In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated pork and cook until the meat is browned and fully cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.
Step Four
In the same skillet, add a bit more vegetable oil if needed. Fry the eggs sunny-side up or to your preferred doneness. Set aside.
Step Five
In a large pot, bring the chicken or vegetable broth to a simmer. Add the sliced green onions, julienned carrots, sliced shiitake mushrooms, grated ginger, minced garlic, sesame oil, and black pepper. Simmer for 5-7 minutes until the vegetables are tender.
Step Six
Divide the cooked soba noodles into bowls. Top with the cooked pork and pour the hot broth with vegetables over the noodles.
Step Seven
Place a fried egg on top of each bowl of soba noodles. Garnish with chopped cilantro, toasted sesame seeds, and nori strips if desired. Serve immediately.
