Beef Udon Noodle Soup
Beef Udon Noodles, a Japanese delight ready in just 20 minutes, combines savory soy-based broth, tender slices of beef, and chewy udon noodles for a quick and satisfying culinary experience.
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!