Beef udon soup
Udon, thick noodles made from wheat, are served in umami-rich broth made with dashi and soy sauce, then topped with sweet-salty thinly sliced braised beef.
Servings 3 people
Ingredients
Broth
- 2 packets hondashi each is eight grams in weight
- 4 tablespoons Japanese soy sauce
Beef
- 600 grams thinly sliced beef (1.3 pounds) 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 (1.1 pounds)
- 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.
