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1
Mince the garlic.
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2
Remove the seeds and finely chop the red pepper.
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3
Heat the olive oil in a deep frying pan (or pot), and saute the garlic and chili pepper until fragrant.
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4
Season the pork with salt and pepper, and add to the frying pan.
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5
Be careful not to burn it.
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6
Cook until the fatty meat becomes transparent (the smell of the pork will disappear once it's added to the soup).
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7
Add the shimeji mushrooms and onion and lightly cook.
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8
Pour in the wine and let the alcohol cook off.
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9
Pour in the water and gently skim off any scum from the surface.
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10
Add the udon soup granules and the pasta.
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11
Since the pasta is hard at first, use tongs or chopsticks to entwine with the soup.
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12
Adjust the heat to medium-low (so that it's simmering gently) and boil until the noodles are cooked to your preference.
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13
Serve in a dish and garnish with sesame seeds and finely chopped green onion.
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14
Sprinkle with lots of black pepper and enjoy.
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15
Pour in extra virgin olive oil for a finishing touch.
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16
Other vegetables that goes well with this: Cabbage, Chinese cabbage, komatsuna, eggplant, etc.
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17
It's also great with tomatoes!
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18
If excess water is released from the vegetables, adjust the soup accordingly.
