Slice pork belly thinly, slice mushrooms, finely dice onion and prepare somen noodles in separate water.

Ingredients

• 300 gNoodles, japanese, somen, dry
• 100 gMiso
• 1,200 gSoup, chicken broth, low sodium, canned
• 350 gPork, fresh, belly, raw
• 180 gCorn, sweet, yellow, canned, whole kernel, drained solids
• 200 gMushrooms, white, raw
• 120 gOnions, raw
• 300 gBeverages, water, tap, drinking
• 990 gBeverages, water, tap, drinking not counted – removed
• 510 gBeverages, water, tap, drinking

Method

1. Slice pork belly thinly, slice mushrooms, finely dice onion and prepare somen noodles in separate water.
2. Bring broth with water, onion and mushrooms to a boil and simmer 15 minutes.
3. Add pork belly and corn and simmer 12 minutes until pork is hot throughout and broth smells of mushrooms.
4. Cook 300 g somen in 1500 g water according to the package, usually two to three minutes, and drain; about 990 g water is discarded and about 510 g stays in the noodles. Mix the miso with a ladleful of hot broth and return to the pan off the heat. Divide noodles among six bowls and cover with soup.