Name: Beef Udon Noodle Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2½ cups dashi (Japanese soup stock; awase dashi, packet, powder, or vegan dashi); 1½ Tbsp soy sauce; 1½ tsp sugar; ⅛ tsp Diamond Crystal kosher salt; ½ Tokyo negi (naga negi), white part only (or 2 green onions); 1 green onion/scallion, thinly sliced (for topping); 4 sprigs mitsuba (Japanese parsley), chopped (optional); 6–8 oz thinly sliced beef (ribeye or similar); 4 slices narutomaki (fish cake), sliced (optional); 1 Tbsp neutral oil; 2 tsp sugar; 1 Tbsp soy sauce; 2 servings udon noodles (500 g frozen/parboiled or 180 g dry); Shichimi togarashi (optional); ⅓ cup mentsuyu (concentrated noodle soup base); 2⅓ cups water

Jump to Recipe· 4.3 from 4 reviews

If you are craving a soul-soothing meal with tender beef, chewy noodles, and a broth brimming with umami, then you have to try this Beef Udon Noodle Soup Recipe. This classic Japanese dish combines simple, fresh ingredients that come together quickly to create something truly unforgettable. Whether you’re after a quick weeknight dinner or a cozy bowl to warm your spirit, this recipe delivers comforting flavors in every slurp.

Ingredients You’ll Need

In the image, thin red slices of marbled raw beef with white fat are placed evenly in a dark, worn metal pan. Around the beef are pieces of light green and white sliced green onions with a slight char. A woman's hand holds light brown wooden chopsticks, lifting one piece of beef, showing its soft texture. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Beef Udon Noodle Soup Recipe lies in its straightforward yet essential ingredients. Each one plays a crucial role: the dashi broth brings depth and warmth, the soy sauce and sugar balance savory and sweet notes, and the beef and udon noodles create the perfect harmony of texture and flavor.

Dashi (2½ cups): This Japanese soup stock forms the heart of the broth, offering an irresistible umami foundation.
Soy sauce (1½ Tbsp + 1 Tbsp): Adds a salty, savory depth; split between broth and beef for layered flavor.
Sugar (1½ tsp + 2 tsp): Balances out the soy sauce’s saltiness with a gentle sweetness.
Kosher salt (⅛ tsp, Diamond Crystal recommended): Enhances all the flavors without overpowering.
Tokyo negi (½ white part): A mild onion flavor that softens nicely, perfect for a subtle crunch and sweetness.
Green onion/scallion (1 thinly sliced): Adds fresh herbal brightness as a topping.
Mitsuba (optional, 4 sprigs): Japanese parsley for a fragrant, fresh finish.
Thinly sliced beef (6–8 oz, ribeye preferred): Tender and rich, absorbing the sweet-savory sauce beautifully.
Narutomaki fish cake (4 slices, optional): Adds traditional color and texture, making the soup more authentic.
Neutral oil (1 Tbsp): For sautéing without adding competing flavors.
Udon noodles (2 servings): Thick, chewy noodles that soak up the broth perfectly; frozen or dry both work.
Shichimi togarashi (optional): A Japanese seven-spice mix to sprinkle on top for a spicy kick.

How to Make Beef Udon Noodle Soup Recipe

Step 1: Prepare the Broth

The soul of this Beef Udon Noodle Soup Recipe is the dashi broth. Start by making your dashi according to your favorite method—whether that’s from scratch or a trusted powder blend. Once ready, stir in soy sauce, sugar, and salt, then keep it warm over low heat. If you’re pressed for time, a quick broth option using mentsuyu and water is a fantastic shortcut that still delivers a savory, complex base.

Step 2: Prepare the Toppings

While the broth gently simmers, get your toppings ready. Slice the white part of the Tokyo negi diagonally to add a mild oniony sweetness. Thinly slice your green onions and, if you’re using mitsuba, chop it finely for a fresh green pop. Slice your narutomaki if you want to add that traditional fish cake look and taste. Don’t forget to cut the beef into manageable strips to ensure each bite is tender and flavorful.

Step 3: Cook the Beef and Negi

Heat a little neutral oil in a frying pan and toss in the Tokyo negi, sautéing until it’s soft and just turning golden. Then add your beef strips and cook them just until they lose their pink color. Sprinkling sugar and soy sauce at this stage not only seasons the meat but also creates a luscious glaze that’s sweet and savory, perfect for topping the noodles.

Step 4: Cook the Udon Noodles

Bring a big pot of water to a rolling boil—this makes sure your udon noodles cook perfectly. Whether frozen or dry, cook according to the package instructions, which usually means about a minute for frozen. Once cooked, drain them well so they don’t get soggy when added to the broth.

Step 5: Assemble and Serve

Divide your perfectly cooked udon noodles into serving bowls. Ladle the steaming broth over them, then top each bowl generously with the sautéed beef and negi, narutomaki slices, thinly sliced green onions, and a sprinkle of mitsuba if you like. For anyone who loves a little heat, a dusting of shichimi togarashi spices things up brilliantly. Every bowl is a happy celebration of flavors and textures.

How to Serve Beef Udon Noodle Soup Recipe

A white bowl filled with thick white udon noodles resting at the bottom, covered by a dark brown broth. On top, there is a layer of thin slices of cooked beef with a slightly glossy texture, mixed with some light green cooked onions. To one side, two white fish cake slices with pink swirled centers lie partially submerged in the broth. The dish is garnished with fresh green chopped scallions and bright green cilantro leaves placed in the center. The bowl sits on a wooden tray with light-colored chopsticks resting nearby, and a small white bowl with green herbs is in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes elevate this Beef Udon Noodle Soup Recipe beyond simply delicious to truly special. Fresh green onions bring crunch and color, mitsuba adds a bright herbal note, and narutomaki gives that iconic, charming swirly pattern. A pinch of shichimi togarashi will awaken your taste buds with a gentle spicy warmth, making every bite exciting.

Side Dishes

Serving this soup alongside light sides keeps the meal balanced and inviting. Think steamed edamame sprinkled with sea salt or a refreshing cucumber sunomono salad with a tangy vinegar dressing. Pickled vegetables or a crispy tempura plate also pair beautifully to offer contrasting textures that complement the warm, soothing soup.

Creative Ways to Present

This Beef Udon Noodle Soup Recipe is as visually appealing as it is delicious. To impress at a dinner party, serve in deep ceramic bowls with wooden chopsticks and a small ceramic spoon for sipping broth. Garnish each bowl consistently for an Instagram-worthy presentation that invites everyone to dig in. For a cozy night in, keep it simple yet colorful with scattered green onions and a small dish of extra shichimi togarashi on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Udon Noodle Soup Recipe can be refrigerated in an airtight container for up to 2 days. Keep the broth and toppings separate from the noodles if possible to maintain texture. When ready to enjoy again, simply reheat the broth and toppings gently and add freshly cooked or reheated noodles.

Freezing

Freezing is not ideal for udon noodles as they can become mushy upon thawing. However, you can freeze the broth and cooked beef mixture separately in freezer-safe containers for up to 1 month. Thaw in the refrigerator overnight before reheating and adding freshly cooked noodles for the best results.

Reheating

To reheat, warm the broth and beef in a saucepan on low heat, stirring occasionally to prevent sticking. Cook fresh udon noodles according to package instructions and add them to the hot broth just before serving. This method keeps the noodles chewy and the soup tasting fresh, just like the first time.

FAQs

Can I use other types of beef for this recipe?

Absolutely! Ribeye is ideal for its tenderness and marbling, but sirloin or flank steak thinly sliced can also work well. Just be sure to cut the beef thinly for quick cooking and tenderness.

What if I can’t find Tokyo negi? Can I substitute it?

If Tokyo negi isn’t available, regular green onions or scallions work just fine. Use the white parts for sautéing and the green parts for garnish to mimic the intended flavor profile.

Is it possible to make this soup vegetarian or vegan?

Yes! Use a vegan dashi or vegetable broth and omit the beef and fish cakes. You can replace the beef with mushrooms like shiitake or king oyster for a savory and meaty texture.

Can dried udon noodles be used instead of frozen?

Definitely. Just follow the cooking times on the package. Dried noodles usually take a bit longer to cook than frozen, but either type works well for this soup.

What is the best way to achieve a rich umami flavor in the broth?

Using quality dashi is key, whether made from kombu and bonito flakes or a good powdered mix. Balancing soy sauce, sugar, and salt carefully also enhances the umami depth without overpowering the broth.

Final Thoughts

This Beef Udon Noodle Soup Recipe is truly a comforting hug in a bowl, perfect whenever you need something warm and satisfying. Its blend of tender beef, chewy noodles, and flavorful broth is endlessly comforting yet surprisingly quick to make. I can’t wait for you to try it and make it a regular part of your cooking rotation—you’re going to love how easy and delicious it is!