Miso-Butter Udon with Pork

Miso-Butter Udon with Pork
Serves 4-6

3 shallots, minced
1 pound ground pork
1 bunch scallions, sliced, separated
1/2 cup mirin
2 quarts chicken stock
1 apple, thin sliced
4 tablespoons white miso
1 pound fresh udon
1 bag bean sprouts
1 pound napa or other cabbage, sliced
4 tablespoons butter

In a huge pot, saute the shallots and pork until no longer raw. Add scallion whites and mirin.
Add stock and apples and bring to a boil. Over a stieve, whisk in the miso.
Add everything and serve once butter has been incorporated and greens are tender.

Mmm Sapporo Ramen.