Weekly Meal — Aug 5 and 12, 2025
Udon with Miso Braised Pork
Soft-Opening — Weeks of Aug 5 and 12
For the first two weeks, Northside Provisions will offer the same weekly meal two weeks in a row. This will allow us to dial in our meal prep, packaging, and meal pick-up.
How to Order
Purchase Pre-Ordered Meals
Pre-ordering meals saves you money. To pay $25 per meal per person, click on the button below to purchase pre-ordered meals.
Redeem Pre-Ordered Meals
If you have purchased pre-ordered meals, we have sent you an email with a code that you will use to place an order for a specific week’s meal. Follow the directions in that email: add the correct meal to your shopping cart, click on the shopping cart at the top of the web page, enter your code when prompted, and complete the shopping cart process. You will receive an email as an order confirmation. Note that you will use this code multiple times if you have purchased multiple pre-ordered meals.
Purchase a Specific Meal
If you would like to purchase a single meal for one or two people, click on the add-to-cart button for that meal, and then click and complete the shopping cart. You will receive an email as an order confirmation.
Order Deadline of Saturday Before Pick-Up Week
Some meals will be available after this deadline, but the price will increase. For example, Saturday, August 2nd, is the deadline to order a meal that will be picked up on Aug 5.
What comes in this Crave Worthy Meal?
Main Dish
Udon noodles are made from scratch. Pork shoulder is braised in miso broth for 3.5 hours until it falls apart with a fork and spoon. Broccoli and sweet corn are sautéed with a splash of ponzu sauce to finish. Red onions are pickled to add a bit of acid to cut through the richness of this noodle bowl.
Salad
Asian slaw with edamame, miso dressing, and crushed peanuts. The refreshing crunch of this salad balances the smooth richness of the miso-braised pork.
Side
Mushroom and vegetable goyza with soy, scallion, and sriracha dipping sauce. The dumpling wrappers and filling are made from scratch. This quick snack can be quickly reheated in a pan and gobbled up to get things started.
Dessert
Coconut panna cotta with mango puree and salted brown-sugar panko. This dessert is creamy and tart with a crunch.
Drink Pairings
Stop by a local wine shop, bottle bar, or brewpub to pick up one of the following drink-pairing options.
And just to be clear, these drink options are sold separately by other local businesses.
Wine
La Mesma INDI con le bolle (with bubbles) or Augie Gavi.
Beer
Bozeman Brewing Company’s Saru Zen Japanese Style Rice Lager.
Mischa’s Pantry
The following items from Mischa’s pantry pair perfectly with this meal.
And just to be clear, these panty items are sold separately by other local businesses.
Chili Crisp
La Mesma INDI con le bolle (with bubbles) or Augie Gavi.
Fried Shallots
La Mesma INDI con le bolle (with bubbles) or Augie Gavi.
Non-Alcoholic
Ginger beer cocktail or NA Rice Lager
Serving Options
Side — Resear and steam goyza
The gyoza have been pan-fried and finished with steam. But they have since been refrigerated, so reheating will bring out the flavor and impart the pan-fried texture.
The quick option is to zap them in the microwave. The more texture-conscious option is to heat a frying pan to medium-high. Once the pan comes to temperature, add 1-2 teaspoons of vegetable or sesame oil to the pan to keep goyza from sticking. Place the goyza in the pan, browned side down. Add 2-3 tablespoons of water, which should start sizzling immediately. Cover and cook until the water evaporates.
Main Dish — Build your udon noodle bowl
The quick option is to microwave the precooked noodles, pork, and veggies in one container and the broth in another. Place the pickled onions on the side before microwaving. Then combine the noodles and broth. Top with the pork, veggies, and pickled onions.
The more texture-conscious option is to heat a frying pan to medium-high. Once the pan comes to temperature, add 1-2 teaspoons of vegetable oil to the pan. Add the pork to the pan and smash the pork flat with a spatula. Sear the pork for 2 minutes on one side to give the pork a crunchy browned crust. Flip the pork and cook for 30-60 seconds to ensure that the pork is heated through. Remove the pork from the pan and add the broccoli and corn. Sautee for 1-2 minutes to reheat. Remove the veggies from the pan and add the broth. Once the broth comes to a boil, add the noodles for 1 minute, flipping them halfway through to ensure that the noodles are fully reheated. Portion noodles and broth into bowls. Top with the pork, veggies, and pickled onions.
Dessert — Add the sweet and salty crunch
The panna cotta comes topped with the mango puree. All that is left to do is top this yummy dessert with a panko coconut crunch.
Salad — Add dressing and toppings
The asian slaw comes with a miso dressing, edamame, peanuts, and cilantro on the side. The dressing can be mixed into the shredded cabbage, carrots, cilantro, and edamame. Then, sprinkle the crushed peanuts over the salad.
Ingredients
Gyoza
Wrappers
wheat flour
salt
Filling
mushrooms
Napa Cabbage
Carrots
green onions
garlic
egg whites
soy sauce
sesame oil
salt and pepper
Dipping Sauce
soy sauce
rice vinegar
chili oil
sesame oil
green onion
Asian Slaw
Vegetables
Napa cabbage
red cabbage
carrots
edamame
sesame oil
sea salt
Dressing
miso
vegetable oil
rice wine vinegar
salt and pepper
sugar
Toppings
crushed peanuts
cilantro
Udon
Noodles
wheat flour
salt
Pork and Broth
pork
onions
garlic
vegetable oil
chicken stock
miso
mirin
soy sauce
Vegetables
sweet corn
broccolini
red onions
rice vinegar
sesame oil
salt
sugar
pepper
Panna Cotta
Panna Cotta
coconut milk
gelatin
sugar
vanilla extract
salt
Mango Puree
mangoes
butter
sugar
lemon
Crunchy Toppin
panko
butter
coconut
sugar
sea salt