RECIPE

BEEF UDON NOODLES

This Japanese Beef Udon noodle soup is loaded with thick udon noodles in a steamy bowl of dashi broth, topped with tender beef and scallions.

INGREDIENTS

For udon noodle soup - 2 1/2 cups dashi - 2 tablespoons soy sauce - 1/4 teaspoon salt (optional) - 2 servings udon noodles - shichimi togarashi (optional) For beef - 1/2 cup dashi - 2 tablespoons sake - 2 tablespoons soy sauce - 1 tablespoon sugar - 225 grams beef - 60 grams scallions (4 scallions, whites and greens sliced separately on the bias)

1

Add the dashi, and soy sauce for the soup into a pot and bring to a boil. Taste and add salt as needed. Keep the soup warm over low heat. 

MAKE SOUP

2

For the beef, add the dashi, sake, soy sauce, sugar and scallion stems to a frying pan and bring the mixture to a boil.

MAKE THE BEEF

3

Add the beef and mix to separate the slices and prevent them from clumping up. Simmer until the beef is tender and there's almost no liquid left.

ADD BEEF & SIMMER

4

Boil the udon noodles according to the package directions. Try and time them so they finish cooking at the same time as the beef.

BOIL UDON

5

Add the scallion greens to the beef and stir them in. 

FINISH BEEF

6

Split the soup between two bowls. Drain the noodles and divide. Top each bowl with half of the beef. Serve with shichimi togarashi to taste. 

SERVE