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.
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)
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.
For the beef, add the dashi, sake, soy sauce, sugar and scallion stems to a frying pan and bring the mixture to a boil.
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.
Boil the udon noodles according to the package directions. Try and time them so they finish cooking at the same time as the beef.
Add the scallion greens to the beef and stir them in.
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.