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Beef udon soup
For more efficient preparation and cooking, have three pans ready. You'll make the broth in one, cook the beef in the second, and boil the noodles in the third.
Course
Main Course
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
Broth
2
packets
hondashi
each is eight grams in weight
4
tablespoons
Japanese soy sauce
Beef
600
grams
thinly sliced beef
cut into bite-size pieces
1
packet
hondashi
4
tablespoons
Japanese soy sauce
4
tablespoons
sake
1 ½
tablespoons
sugar
1 ½
cups
thinly sliced scallions
white and green portions separated
Noodles and garnish
3
servings
fresh udon
about 500 grams
shichimi togarashi
Japanese chili flakes
Instructions
Make the broth
Pour six cups of water into a pot and set over high heat.
Pour in the hondashi and stir in the soy sauce.
Bring to the boil then remove from the heat.
Braise the beef
Pour a cup and a half of water into a wide pan (a wok works best) and set on the stove over high heat.
Stir in the hondashi, soy sauce, sake and sugar.
Add the white portion of the scallions and bring to the boil.
Add the beef, stirring to separate the thin slices.
Cook over medium heat, uncovered and with occasional stirring, for about 15 minutes or until almost dry.
Stir in the green portion of the scallions.
Cook the udon
While the beef cooks, start reheating the broth.
Boil six to eight cups of water in a clean pot.
Drop in the udon and stir to separate the noodle strands.
Leave until the water comes to a rolling boil and remove the pot from the heat.
Drain the noodles.
Assemble the beef udon soup
Prepare three bowls and ladle a third of the broth into each.
Divide the noodles into three portions and drop a portion into each of the three bowls.
Top the noodles in each bowl with a third of the braised beef.
Sprinkle shichimi togarashi on top of the beef and serve.
Notes
Adapted
from a recipe in No Recipes.