Zucchini "udon" with momofuku-style slow roasted pork and poached egg
Roast
Japanese cuisine
Roasting
Do not be fooled. We love noodles and pastas of all varieties. But we also love making vegetable noodles and use them in creamy, cheesy sauces, sticky sweet glazes or soups. It is a good soup for transitioning into fall with the last of the summer's bounty. We also are big fans of pork and anything cooked with a dashi broth. I had made a Momofuku-style roasted pork which is rubbed in salt and sugar overnight and then roasted for about 6 hours. I love adding coriander and cumin as well. It's like pork candy on the outside and tender on the inside. It freezes well and can be taken out in small bits to elevate a simple dashi broth to something heavenly. Add to that some sweet, charred veggies, zucchini noodles and a silky, poached egg, and this is one of the most soulful bowls of soup you can get.
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