Summary

Ingredients

• 750 ml chicken broth, homemade, not instant
• 10 g Dashi (Dashi powder) from the Asian shop, corresponds to 1 kl. ba
• 1 pork fillet (s)
• 2 bunches spring onion (s), less depending on the size
• 2 egg (s), hard-boiled
• 2 packs 00 g udon noodles, fresh
• salt and pepper
• N / A soy sauce

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Instructions

1. Parry the pork tenderloin, fold in the flat end a little if necessary and tie it together with the help of kitchen twine so that it does not dry out during searing and in the oven. The fillet is only peppered and salted when it comes out of the oven.
2. Put the fillet in a hot pan and sear it all over for about 8-10 minutes.
3. Meanwhile preheat the oven to 100 degrees top / bottom heat.
4. Take the pork fillet out of the pan, wrap it in a piece of aluminum foil and place in the oven for 30 minutes.
5. Cook the pasta in a saucepan according to the instructions on the packet, drain, rinse with cold water and divide into two large bowls.
6. Put the chicken stock in a saucepan, mix with the dashi powder and heat.
7. Meanwhile, clean the spring onions and cut into small rings. Peel the eggs and cut them in the middle.
8. Take the pork fillet out of the oven after 30 minutes, season with pepper and salt and cut into approx. 1 cm thick slices. The juice in the aluminum foil can of course also be added to the broth.
9. Add the soup to the noodles in the two bowls. Then drape the slices of pork fillet along the edge, place 2 halves of eggs in a bowl and distribute the spring onions cut into rings between the two bowls.
10. If you want, you can also fry the leek with a little chilli instead of the spring onions
11. Deglaze the soy sauce and add to the soup.
12. The recipe is very variable, you can let off steam endlessly when it comes to the composition of the soup.
13. The portion is really huge and can of course be adjusted depending on your hunger.
14. If there are leftovers from the pork fillet, they can be eaten cold the next day.