Sheila cooks: Milk Seafood Udon with Pork

The Milk Seafood Udon with Pork is one of my favourite foods that you can only get at Pearl Castle in Richmond. When I’m away from home for long periods of time, this is something I really crave, so I learned to cook it for myself! Unfortunately its not as good as what you’d get at the restaurant, but it is still really good. You can make it with or without udon, or any other type of noodles as the soup itself is pretty good.

Soup base

  • 1 part water
  • 1 part milk (I use 2% but you can use skimmed, 1% or even homogenized)
  • 2-3 strips of less fatty bacon (I use Canadian bacon), cubed
  • Salt (optional, depending on how salty your bacon is)

“Stuff” inside the soup
  • Any type of seafood, I use prawns, halibut or cod, scallops, oysters (cut in half) or squid
  • Pork Slices (I just cut up a pork chop)
  • Vegetables (I used chinese cabbage, but you can use regular cabbage or anything you want)
  • Udon (optional)

  1. Pour your water and milk together into a pot and heat until boiled.
  2. Mix in your cubed bacon and simmer for about 5 minutes until bacon is cooked and the flavour of the bacon has been mixed with the soup base.
  3. Cook your meat of choice in the soup, and then mix in your seafood.
  4. Add your vegetables of choice.
  5. Add noodles (optional).
  6. Add salt or other flavouring if necessary. I usually don’t because the bacon tends to have lots of good smoky flavour.
The way I made it is the simpler way (aka. the “busy student in the dorm” method). If you’re making this for your family or friends, you can substitute water with the stock of your choice, that way you can also eliminate the bacon (if that’s not available in your area).
This is just a really easy recipe to make because you just cook everything in one big pot. Its kind of like hot pot but simpler and faster because its for one person. I usually make a lot of soup with the meat and seafood and then I can eat it over a few days with rice or noodles.

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