On a chilly evening or when you’re craving something hearty, this beef udon soup hits the spot. It’s a perfect blend of savory broth, tender beef, and chewy udon noodles that comes together in a flash.
Why This Recipe Works
- Quick and Easy: With a total time of under 30 minutes, this recipe is perfect for busy weeknights.
- Flavorful Broth: The combination of dashi, soy sauce, and mirin creates a deeply umami broth that’s the soul of the dish.
- Customizable: Easily adjust the ingredients to suit your taste or what you have on hand.
Ingredients
- 8 oz beef sirloin, thinly sliced
- 4 cups dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 packs udon noodles (7 oz each), cooked according to package instructions
- 2 green onions, thinly sliced
- 1 tsp ginger, grated
Equipment Needed
- Large pot
- Measuring cups and spoons
- Knife and cutting board
Instructions
Prepare the Broth
In a large pot, bring the dashi stock to a simmer over medium heat. Add the soy sauce and mirin, stirring to combine. Let the broth simmer for about 5 minutes to allow the flavors to meld. Tip: For a richer broth, you can add a piece of kombu (dried kelp) while simmering.
Cook the Beef
Add the thinly sliced beef to the simmering broth. Cook for about 2-3 minutes, just until the beef is no longer pink. Overcooking the beef will make it tough, so keep an eye on it. Tip: For extra tender beef, you can marinate it in a little soy sauce and mirin for 10 minutes before cooking.
Add the Noodles
Divide the cooked udon noodles between two bowls. Ladle the hot broth and beef over the noodles. The heat from the broth will warm the noodles perfectly.
Garnish and Serve
Sprinkle the sliced green onions and grated ginger over the top of each bowl. Serve immediately, encouraging everyone to mix the garnishes into their soup for an extra burst of flavor. Tip: For a spicy kick, add a dash of shichimi togarashi (Japanese seven-spice blend) to each bowl.
Tips and Tricks
Making dashi from scratch can elevate your soup, but instant dashi granules are a convenient and tasty shortcut. If you’re using frozen udon noodles, rinse them under hot water to separate before adding to the soup. For a vegetarian version, substitute the beef with mushrooms and use vegetable dashi. Always slice the beef against the grain for the most tender bites.
Recipe Variations
- Spicy Beef Udon: Add a tablespoon of gochujang (Korean chili paste) to the broth for a spicy twist.
- Vegetable Udon: Swap the beef for a mix of shiitake mushrooms, carrots, and spinach for a vegetarian option.
- Seafood Udon: Replace the beef with shrimp and scallops for a seafood version.
Frequently Asked Questions
Can I use chicken instead of beef?
Absolutely! Chicken thighs or breast, thinly sliced, work wonderfully in this recipe. Just adjust the cooking time accordingly since chicken may take a bit longer to cook through than beef.
Is there a substitute for mirin?
If you don’t have mirin, you can use a mixture of 1 part sugar to 3 parts dry sherry or white wine as a substitute. It won’t be exactly the same, but it’ll add a similar sweetness and depth to the broth.
Can I make this recipe ahead of time?
You can prepare the broth ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to cook the beef and noodles fresh when you’re ready to serve to ensure the best texture.
Summary
This beef udon soup is a quick, flavorful, and comforting meal that’s perfect for any day of the week. With simple ingredients and easy steps, it’s a foolproof recipe that’s sure to become a favorite.