We have had the wackiest winter weather here in Houston. It has been springtime hot, depriving me of my favorite wintertime foods. Today was the first day we were in the 40s in the daytime in months; definitely an occasion for hot savory soup.

I had intended to make girlichef‘s udon noodles with bean sprouts, but none were to be found in the grocery store. I made the snap decision to go with super thin sliced mushrooms instead. The result was a rich tasting soup made spicy with sliced jalapenos. My hubby decided this was his new favorite soup, which is a very good thing considering how healthy and wholesome it is. Healthy, wholesome, flavorful, and cooked in 45 minutes all make this the perfect chilly weekday meal. It will grace my table many times this “winter”, regardless of the weather.

Udon Noodle Soup with Mushrooms and Pork

Makes 4 servings ♦ Start to finish in under 45 minutes ♦ Adapted from girlichef

1 pound pork loin chops, boneless, sliced into very thin strips
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fish sauce
1 quart chicken stock (I use Kitchen Basics brand)
2 teaspoons
2 portobello mushroom caps, sliced very thin with a mandolin
2 teaspoons vegetable oil
1 garlic clove, smashed
1 tablespoon fresh ginger, minced
14 ounces fresh udon noodles (found in the produce aisle near the tofu)
2 big handfuls fresh baby spinach
1 jalapeno, sliced very thin with a mandolin

Directions

Add the pork, lime juice, 2 tablespoons soy sauce, and fish sauce into a quart sized ziplock bag. Press out all the air and seal. Let the pork marinade for 15 minutes. Use these 15 minutes to prep your mushrooms, garlic, ginger, and jalapeno.

Next, in a 2 quart pot, bring the chicken stock to a boil. Add 2 teaspoons of soy sauce and 3/4 of the sliced mushrooms. Simmer for 5 minutes. After 5 minutes, stir in the udon noodles and spinach. Cook for 3 more minutes, or until the noodles are done.

At the same time you add the mushrooms to the stock, heat a wok and add oil, garlic, and ginger. Stir around for a minute or so. Add the pork with its marinade, stirring as you go. Stir fry the meat for 5 minutes.

If you cook the pork while the soup simmers, you should be have the udon noodles finish within a minute or two of the pork. Pour the soup into the pork wok. Stir to combine the pork and soup. Add the remaining mushrooms. Stir well and taste. You can add more soy sauce if salt is needed.

Divide the soup into 4 bowls. Top with sliced jalapenos.