Quick & Easy Beef Udon Soup Recipe (Niku Udon)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti is more accessible.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity, while white wine is a common substitute.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter, chicken broth is more affordable.

Marinate the beef with 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, and 1 tablespoon of sesame oil.

Cross cut the shiitake mushrooms by slicing thinly horizontally and then vertically for a nice visual effect.

Chop spring onions into small pieces for garnish.

Slice the fish cake into pieces for garnish.

Pour dashi into a small pot and add 2 tablespoons of mirin, 1 tablespoon of sake, and 1 tablespoon of soy sauce, then bring to a boil.

In a separate pan, heat oil over medium heat and add the marinated beef, frying until the redness goes away and the liquid from the marinade dries up, allowing the beef to caramelize.

While the beef is cooking, cook the udon noodles according to the package instructions.

Once the udon is cooked, add the mushrooms and fish cake to the pan with the beef.

Combine everything together and serve hot, garnished with chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens