Beef Udon Noodles Soup. This Beef Udon, my-go-to Japanese comfort dish is absolutely heart-warming. Tender sliced beef on top of slippery warm udon noodle in a savory This comfort dish is made of warm udon noodles in a savory hot soup, topped with thinly sliced beef seasoned and stir fried. For today's Lutu-lutoan " Beef Udon Noodles Soup " we need: - Udon Noodles - Beef - Green Onion - Soy Sauce - Mentsuyu - Mirin - Chili Powder ( Optional ) - Water.
I cooked the udon noodles for about three minutes to soften them, in the broth in a strainer so that the noodles were immersed in the flavor itself.
What ever I decided to make for dinner, it surely is based upon my mood.
Beef noodle soup is a noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles.
You can have Beef Udon Noodles Soup using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Beef Udon Noodles Soup
- You need 300 gram of Wagyu steak thinly sliced into bite pieces.
- You need 2 tablespoon of vegetables oil.
- It's 2 of spring onions, thinly sliced.
- It's 2 packet of udon noodles.
- Prepare of FOR THE SOUP :.
- You need 1500 ml of broth/ dashi (Mushroom flavors).
- It's 3 tablespoon of soy sauce.
- You need 3 tablespoon of mirin.
- You need 2 teaspoon of sugar.
- It's to taste of Salt.
- Prepare of FOR THE BEEF :.
- It's 2 tablespoons of soy sauce.
- It's 2 tablespoon of sugar.
It exists in various forms throughout East and Southeast Asia. This entrée falls somewhere between a soup and a noodle dish. You can eat it with chopsticks, but be sure to have spoons around to catch the broth. Enjoy this quick Japanese-inspired soup with tender beef as a nourishing midweek meal.
Beef Udon Noodles Soup instructions
- Cut the thinly sliced meat into bite size pieces and marinate with soy sauce and sugar, andthen set a side..
- In a medium saucepan, add 1500ml broth/dashi and 2 tsp sugar. Add 3 tablespoon mirin and 3 tablespoon soy sauce and bring it to a boil..
- Taste the soup and adjust the taste with salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat..
- Remove udon noodles from the packet and place in a heatproof bowl. And cover with boiling water and soak for about 2- 5 minutes. Use tongs to gently separate the noodles and then drain. Once the udon is done cooking, transfer to serving bowls..
- And start heating the large frying pan. Once it’s heated, add 2 tablespoon vegetable oil and cook the spring onions until tender. Add the meat and cook until brown all sides. And when the sauce has caramelized and slightly thicken, turn off the heat. Put the udon in the serving bowls. Pour the hot soup over the udon and add the meat on top of the udon..
- Serve with poached eggs and garnish with spring onions. Or you can serve with any side dish you like..
This a very rich soup that makes a delicious, hearty lunch on a cold day. But if you like, use the satay soup as my friend did - poach hotpot ingredients in it first, then when you're almost full, boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef. Mushroom Marsala Udon Noodle BowlsFleur De-Lectable. This vegan udon noodle soup has an intensely flavored broth made from ginger, rice vinegar, and soy sauce. A quick, nutritious, and delicious soup.
