Description
A comforting Japanese noodle soup featuring chewy udon noodles, a steamy, flavorful broth, and sweet-savory sliced beef. Simple to prepare with a homemade or quick broth option, perfect for a satisfying and quick weeknight meal.
Ingredients
Broth (From Scratch)
- 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
Udon Noodle Soup
- 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)
For Serving
- Shichimi togarashi (optional)
Quick Broth Option (Mentsuyu – Optional)
- ⅓ cup mentsuyu (concentrated noodle soup base)
- 2⅓ cups water
Instructions
- Make the Broth: Prepare 2½ cups dashi according to your preferred method. In a medium saucepan, combine the hot dashi, soy sauce, sugar, and salt. Stir well, cover, and keep warm over low heat. Alternatively, for a quick broth, heat mentsuyu and water gently in a saucepan and keep warm.
- Prepare the Toppings: Cut the Tokyo negi diagonally into ½-inch (1.3 cm) slices. Thinly slice the green onion and chop the mitsuba (if using). Slice the narutomaki if including it. Cut the beef slices in half to about 1½–2 inches (4–5 cm) wide.
- Cook the Beef: Heat a frying pan over medium heat and add the neutral oil. Add the Tokyo negi and sauté until tender and lightly golden. Add the beef and cook until just no longer pink. Sprinkle in the sugar and soy sauce, stirring until the beef is well coated. Remove from heat and set aside.
- Cook the Udon Noodles: Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, typically about 1 minute for frozen noodles. Drain well.
- Assemble & Serve: Divide the cooked udon noodles between serving bowls. Pour the hot broth over the noodles. Top with the sautéed beef and negi, narutomaki slices, green onions, and mitsuba if using. Sprinkle with shichimi togarashi to taste, if desired.
Notes
- Dashi can be made from scratch using kombu and bonito flakes or purchased as instant powder or liquid concentrate.
- Using frozen or parboiled udon noodles significantly reduces cooking time compared to dry noodles.
- Narutomaki and mitsuba are traditional toppings but can be omitted or replaced with other garnishes like bok choy, spinach, or cilantro.
- For a vegetarian or vegan version, use vegan dashi and substitute beef with tofu or mushrooms.
- Adjust soy sauce and sugar quantities to taste to balance sweetness and saltiness.
- Shichimi togarashi adds a spicy kick but is optional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
