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Ingredients

• 4 quarts water
• 1/2 lb. fresh or 3/4 lb. dried udon noodles
  
• 1 lb. pork tenderloin, partially frozen
• 2 quarts low-sodium beef or chicken broth
• 1 carrot, peeled and cut into julienne
• 4 fresh shiitake mushrooms, brushed clean, stems removed and caps thinly sliced
• 1 1/2 oz. enoki mushrooms, trimmed and rinsed
• 1 Tbs. peeled and grated fresh ginger
• 1 or 2 fresh red chilies
• 1/4 cup mirin
• 1 Tbs. soy sauce
• 1 tsp. sugar, or to taste
  
• 1 bunch watercress, stems removed
• 1 bunch green onions, including 2 inches of green tops, thinly sliced
• 1/4 cup sesame seeds, lightly toasted

Description

This Soup Is Inspired By The Soothing Noodle Soups That Are So Popular In Japanese Cuisine, Filled With Thick, Chewy Udon Noodles And Meaty Shiitake Mushrooms. Its Success Depends Largely On The Quality Of The Broth; Make Your Own Or Seek Out The Highest

Williams-Sonoma