Ginger Pork and Noodle Hot Pot
This Asian-inspired hot pot features tender slices of pork belly and chewy udon noodles simmered in a warming ginger and soy broth with bok choy. It is a deeply comforting and aromatic one-pot winter dinner that comes together quickly.
A fragrant ginger and soy pork belly hot pot with udon noodles and bok choy for fast winter comfort.
Nutrition per serving
Ingredients
Protein
Noodles
Liquids
Aromatics
Seasoning
Vegetables
Instructions
Build the Broth
Combine the chicken broth, ginger matchsticks, and soy sauce in a large pot over medium-high heat. Bring to a steady simmer and cook for 10 minutes so the ginger fully infuses the broth with its warming, spicy aroma.
Cook the Pork
Add the thinly sliced pork belly directly to the simmering broth. Cook for 5 to 6 minutes until the pork is cooked through and tender. Skim any foam that rises to the surface with a spoon to keep the broth clear and clean-tasting.
Add Noodles and Bok Choy
Add the fresh udon noodles and the halved baby bok choy to the pot. Cook for 4 to 5 minutes until the noodles are heated through and tender and the bok choy is vibrant green and just wilted but still has a gentle bite.
Taste and Serve
Taste the broth and adjust seasoning with additional soy sauce or a pinch of salt as needed. Ladle the noodles, pork, and bok choy into deep bowls and pour the hot ginger broth over the top. Serve immediately while piping hot.
Substitutions
Common mistakes
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