You NEED to try this 20-Minute Beef Udon Noodle Soup recipe.
This soul-warming dish combines tender slices of beef, fresh pak choy, and chewy udon noodles in a rich, flavorful broth that just feels like a warm hug in winter.
Perfect for cozy nights in or chilly days, it’s a satisfying and nourishing meal that’s sure to become a favorite in your kitchen.
About this Beef Udon Soup:
Originating from Japan, Beef Udon Noodle Soup is a beloved classic known for its hearty ingredients and umami-packed broth.
Udon noodles are a staple in Japanese cuisine, known for their thick, chewy texture and subtle wheat flavor.
With their neutral taste profile, udon noodles complement the savory and umami-rich broth of this soup.
I absolutely love the versatility of udon noodles, be sure to explore my other udon noodle recipes too!
Nutritional Attributes:
This Beef Udon Noodle Soup offers a balance of essential nutrients, making it a nourishing meal choice.
The beef provides protein, iron, and zinc, essential for muscle health and immune function.
Additionally, the broth contains vitamins and minerals from ingredients like onions, scallions, and pak choi, contributing to overall wellness.
Udon noodles offer carbohydrates for energy, and when paired with vegetables, they enhance fiber intake.
Together, these ingredients create a satisfying and wholesome dish that nourishes the body while satisfying the palate!
How to make Beef Udon Soup:
Prepare Ingredients:
- Slice the onion and separate the pak choy leaves.
- Thinly slice the beef and scallions.
Cook the Broth:
- In a pot, bring water to a boil and add dashi powder.
- Add beef, onion, and white scallions.
- Stir in soy sauce, brown sugar, and mirin.
- Simmer for 8 minutes.
Cook the Noodles:
- Cook udon noodles separately according to package instructions.
Assemble and Serve:
- Serve noodles in bowls.
- Top with beef broth, pak choy, and green scallions.
- Enjoy hot.
Ingredients & Alternatives:
Main ingredients:
- Beef Steak (200g thinly sliced): Adds richness and meatiness to the soup.
- Udon Noodles (200g): Offers a chewy texture and absorbs the flavors of the broth. Alternatives: Soba noodles or rice noodles.
- Onion (1/2 thinly sliced): Provides sweetness and depth of flavor.
- Pak Choy (1, separated into leaves): Adds freshness and a slight crunch.
- Scallions (2, sliced, white and green parts separated): Imparts onion flavor and freshness.
Broth and Flavorings:
- Water (4 cups): Forms the base of the broth.
- Dashi Powder (2 tbsp): Enhances the umami flavor of the broth.
Alternatives: Vegetable broth or chicken broth. - Soy Sauce (2 tbsp): Provides saltiness and depth of flavor.
- Brown Sugar (1 tbsp): Adds a hint of sweetness to balance the flavors.
- Mirin (2 tbsp): Contributes sweetness and a subtle tangy flavor.
Alternatives: Rice vinegar or sake.
Tips & Tricks:
- For a richer broth, simmer the soup for a longer period to allow the flavors to develop.
- Adjust the seasoning to your taste by adding more soy sauce or mirin if desired.
FAQ:
Can I make this soup vegetarian?
Yes, you can easily make a vegetarian version of this soup by omitting the beef and using vegetable broth instead of dashi.
How long does this soup keep?
This soup is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
Beef Udon Noodle Soup
Ingredients
- 200 g Beef Steak thinly sliced
- 1/2 Onion hinly sliced
- 1 Pak Choy separated into leaves
- 2 Scallions sliced (white and green parts separated)
- 200 g Udon noodles
- 4 cups Water
- 2 tbsp Dashi powder
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 2 tbsp Mirin
Instructions
- Cut the onion into thin slices.Wash and separate the pak choy into leaves.Slice the green and white parts of the scallions separately.Cut the beef into thin slices.
- In a pot, combine 4 cups of water and 2 tablespoons of dashi powder. Bring it to a boil.
- Add the sliced beef, sliced onion, white parts of the scallions, brown sugar, soy sauce, and mirin to the boiling broth.Stir well and let it cook on high heat for about 8 minutes, allowing the beef to cook through and the flavors to meld.
- While the broth is simmering, cook the udon noodles according to the package instructions.Once cooked, drain and set aside.
- Place a portion of cooked udon noodles into each serving bowl.Ladle the hot beef and vegetable broth over the noodles, ensuring an even distribution of beef and vegetables.
- Add pak choy leaves to each bowl, arranging them around the noodles.Sprinkle the sliced green parts of the scallions on top for a fresh and vibrant finish.
- Serve the Beef Udon Noodle Soup immediately while hot, allowing the pak choy to wilt slightly and the scallions to add a burst of color and freshness.Enjoy!