Beef Udon Noodle Soup

Udon noodles in a savoury dashi broth, topped with sweet soy-simmered beef and onion.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • For the broth: 1 litre water
  • For the broth: 2 tsp dashi granules
  • For the broth: 3 tbsp light soy sauce
  • For the broth: 3 tbsp mirin
  • For the broth: 1 tsp caster sugar
  • 300g thinly sliced beef sirloin or rump
  • 1 onion, thinly sliced
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tbsp caster sugar
  • 2 x 200g packs fresh or pre-cooked udon noodles
  • 4 spring onions, sliced
  • Pickled sushi ginger, to serve

Method

  1. For the broth, bring the water, dashi granules, soy sauce, mirin and sugar to a simmer in a large pan, stirring until the dashi has dissolved. Keep warm over a low heat.

  2. In a separate frying pan, simmer the onion with the 1 tbsp soy sauce, 1 tbsp mirin, sugar and 3 tbsp of the broth for 5 minutes until soft. Add the beef and cook for 2 to 3 minutes, stirring, until just browned.

  3. Bring the broth back to a simmer, add the udon noodles and cook for 2 to 3 minutes until heated through.

  4. Divide the noodles and broth between 4 bowls, top with the beef and onion and scatter over the spring onions. Serve with pickled ginger.