Easy Beef Udon Noodle Soup Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than beef.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often cheaper.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in sodium, chicken broth is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics mirin's sweetness, while white wine is usually cheaper.

Prepare your dashi ahead of time; homemade is best, but tea-bag style or granules can work.

Marinate 150 g thinly sliced beef with 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp oyster sauce, ½ tsp light brown sugar, ½ tsp grated ginger, and 3 tbsp water in a container; mix and let sit for at least 10 minutes.

Slice ½ an onion thinly, toss with ½ tsp salt, and set aside.

Pour 500 ml dashi into a pot; add 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp light brown sugar; bring to a brief boil for 2 minutes, then turn off the heat but keep the pot on the burner.

Cook 2 portions of udon noodles according to package instructions; rinse with hot water after draining.

Heat a pan over medium heat; add 1 tsp beef suet or neutral oil and the salted onion; cook until translucent and sweet-smelling.

Add the marinated beef and stir-fry until just cooked, then remove from heat before it tightens.

Divide the cooked udon noodles between warm serving bowls; ladle hot broth into each bowl until two-thirds full.

Top with the beef and onions, spooning over any pan sauce.

Garnish with finely chopped green onions and a pinch of shichimi togarashi if desired; mix everything with chopsticks before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens