Ingredients
Scale
- 12 ounces udon noodles
- 8 ounces beef sirloin, thinly sliced
- 4 cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 3 green onions, sliced
- 1 cup mushrooms (shiitake or enoki), sliced
- Salt, to taste
- Black pepper, a pinch
Instructions
- Set a large pot over medium heat and let it preheat.
- Add sesame oil, garlic, and ginger to the pot. Sauté for 1-2 minutes until fragrant. Pour in beef broth, soy sauce, and mirin. Stir to combine.
- In a separate pot, bring water to a boil. Add udon noodles and cook per package instructions. Drain and rinse with cold water.
- Add mushrooms and sliced beef into the broth. Simmer until beef is cooked through, about 3-5 minutes.
- Keep the soup on low heat for another 5 minutes to let the flavors meld.
- Place cooked noodles into serving bowls. Ladle hot broth and toppings over the noodles.
- Top with green onions and serve immediately. Add chili oil or a soft-boiled egg if desired.
Notes
- Freeze the beef slightly before slicing for thinner, more precise cuts.
- Always rinse noodles after cooking to prevent them from sticking together.
- Add extra veggies like bok choy or carrots for a nutrition boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
Keywords: beef udon soup, Japanese noodle soup, easy udon recipe, beef noodle bowl