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Bowl of pork belly udon soup with bok choy and sliced hard-boiled egg.

Spicy Udon Soup with Pork Belly and Bok Choy

Thick udon noodles served in a homemade broth with spicy gochujang paste, with decadent roast pork belly, bok choy, tofu, and egg.
Prep Time 1 d
Cook Time 20 mins
Total Time 1 d 20 mins
Course Dinner, Lunch, Soup, Supper
Cuisine Asian, Japanese, Korean
Servings 6 people
Calories 587 kcal


Roast Pork Belly

  • 2-3 lb pork belly 1 lb needed for recipe
  • 1/4 cup salt
  • 1/4 cup sugar

Spicy Udon Soup

  • 12 cups udon broth (may substitute storebought ramen, chicken, or pork stock)
  • 12 oz bok choy cleaned and chopped
  • 4 oz shiitake mushrooms cleaned, stems removed, sliced1.
  • 14 oz extra-firm tofu pressed, cut into 1/2" cubes
  • 1 lb roast pork belly
  • 6 eggs soft or hard boiled, halved
  • 1/4 cup soy sauce
  • 1/4 cup gochujang paste
  • 1/2 cup scallions diced
  • udon noodles (1 package of frozen noodles or 1 bundle of dried per person)


Roast Pork Belly

  • Mix together sugar and salt. Rub all over pork belly. Wrap in plastic wrap and refrigerate 12-24 hours.
  • Preheat oven to 450F. Roast pork belly for 60 minutes, basting halfway through, and covering with foil if it turns dark brown. Turn heat down to 250 and roast an additional 30 minutes. Remove from the oven and either refrigerate for up to 3 days or immediately proceed with the recipe. Only 1 pound is needed for the soup, so reserve the rest for another purpose.

Spicy Udon Soup

  • Put a pot of water on to boil, and cook udon noodles according to package directions.
  • Heat stock in a large pot over medium heat until simmering. Add bok choy, shiitakes, and soy sauce. Cook 7 minutes.
  • Add cubed tofu. Cook 5 minutes.
  • Cut pork belly into 1/2 inch slices, and fry each over medium heat for 3 minutes per side.
  • Ladle 1/2 cup hot broth into a bowl. Add gochujang paste. Stir/whisk until well-combined. Add half of this mixture back into the soup and check the spice level of the soup broth. If you'd like more spice, add the rest.
  • Assemble the soup: ladle soup over noodles in each bowl, and top with pork belly slices, halved hard or soft boiled eggs, and scallions. Enjoy immediately.


**Pork belly and stock can be made a few days ahead, which makes this into a very quick weeknight dinner
**Soup may be enjoyed with any type of cooked pork, chicken, or duck substituted for the pork belly
**Gochujang is spicy. If some diners do not care for spicy food, serve theirs before adding the Gochujang to the broth. We do this for my children.
**Suggestions for ways to use leftover roast pork belly: pork belly ramen, rice/Buddha bowls, lettuce wraps, bao buns
Keyword asian noodle soup recipe, japanese noodle soup, pork belly udon, spicy udon soup, udon noodle soup, udon with bok choy, udon with tofu