Miso-Butter Pork Udon Noodles
3 shallots, minced
1 pound ground naturally fed pork
1 bunch scallions, thinly sliced, white and green separated
1/2 cup mirin
2 quarts chicken stock
1 apple, skin-on, thinly sliced
4 tablespoons shiro miso
1 pound fresh udon noodles, blanched
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
In a stock pot coated lightly with oil over medium high heat, saute shallots and pork. When pork is cooked through, add scallion whites and deglaze with mirin. Add chicken stock. Add apples and check for flavor. When simmering, whisk in miso over a strainer and check for flavor. Add udon noodles and heat through. To serve, divide noodles and broth amongst 4 soup bowls and top each serving with scallion greens and pat of butter. Serve immediately.
2006 "Bien Nacido - Y Block" Qupe Chardonnay From Santa Maria Valley, Santa Barbara County, California. From a cool vintage, therefore flavor is leaning more towards citrus and minerality. Grapes are whole cluster pressed. Aged in French oak.