Pork and vegetable soup

  • Preparation 40 min
  • Refrigeration 3 h
  • Cooking 1 h 20 min
  • Servings 4 to 6
  • Freezing Absolutely


Ingredients for the soup

  • 1 butternut squash, seeds removed, cut into sticks
  • Olive oil
  • 1 teaspoon dried oregano
  • 800 g cooked and drained Udon noodles
  • 1 container (250 g) baby bok choy, sliced
  • Sesame oil
  • 2 green onions, finely sliced
  • Sesame seeds for serving
  • Salt and pepper from the mill

Ingredients for the pork

  • 650 g NAGANO Katarosu cut roast pork
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 3 tablespoons oyster sauce
  • 1 teaspoon 5 Chinese spices
  • 2 garlic cloves, finely chopped
  • Salt and pepper from the mill

Ingredients for the broth

  • 10 cups vegetable broth
  • 2 garlic cloves, peeled and smashed
  • 3 tablespoons soy sauce
  • 2 tablespoons miso seasoning
  • 2 tablespoons honey
  • 1 teaspoon finely grated fresh ginger
  • Salt and pepper from the mill



  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Place the squash on the baking sheet, add a good drizzle of olive oil, sprinkle with oregano and season with salt and pepper generously. Toss. Place in the oven and bake for about 25 minutes or until the squash is cooked and lightly browned but still crispy. Mix halfway through cooking.
  • Place the pork in an airtight container and set aside.
  • In a bowl, add the ingredients for the marinade, season with salt and pepper and mix. Reserve 1/4 cup of the marinade for after cooking. Pour half of the remaining marinade over the meat, close the bag and set aside in the fridge for 3 hours. Reserve the rest of the marinade in the fridge.
  • Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Place the pork on the baking sheet, place in the oven and bake for about 45 minutes or until the internal temperature is 145°F. Brush generously with the fresh marinade.
  • Remove from oven, place on a plate and cover tightly with foil. (KEEP YHE JUICE FROM BOTTOM OF BAKING SHEET!) Let stand for 10 minutes before slicing as thin as possible. Place the cut meat on the baking sheet with the remaining fresh marinade and toss to coat. Rub well in the bottom of the baking sheet but do not scrape the charred parts. Set aside.
  • In a large saucepan heated to high heat, put the ingredients for the broth, season with salt and pepper then mix. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Keep warm.
  • In a large skillet heated over high heat, pour a drizzle of sesame oil, add the bok choy and season with salt and pepper. Sauté for 1 minute and pour into a bowl. Set aside.
  • Build your soup! In a large bowl, place noodles and add broth to taste. Add plenty of pork slices, squash sticks, bok choy and green onions. Garnish with sesame seeds and serve.