4 Servings
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A simple take on classic soup noodles with roasted meat, this pork and noodle broth is both wholesome and hearty!


  • 6 dried shiitake mushrooms
  • ¼ cup dashi miso paste
  • 1 tbsp finely grated ginger
  • 2 tbsps soy sauce
  • 200 g somen noodles
  • 1 cup fresh bean sprouts
  • 2 cups roast pork, sliced finely
  • 50 g spinach leaves
  • 2 tbsps Asian fried shallots

Cover the mushrooms with 2 cups hot water and soak for about 30 mins.


Remove from water and finely slice the mushrooms, reserving the soaking liquid.


Put the reserved mushroom liquid, 1 litre water, miso paste, ginger, soy sauce and sliced mushrooms into a large saucepan and bring to the boil. Reduce heat and simmer for 10 mins.


Bring a large pot of water to the boil and cook the somen noodles for 3 mins. Drain, rinse and divide noodles among four warm bowls. Top with the bean sprouts, pork and spinach.


Ladle the broth into the four bowls and top with the fried shallots.

Bauer/The Australian Women’s Weekly/Photo: Brett Stevens

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