Today, let’s make Niku Udon (Japanese Beef Noodle Soup). Since it’s so simple and easy, as long as you’ve got some basic ingredients, you can make it in under 15 minutes. So don’t be afraid and give this a try. If you do, you will taste one of the best noodle soups in your life.
NIKU UDON (2 servings)
Ingredients:
- 1/2 yellow onion
- 1-2 green onions
- 1 small knob of ginger
- 10oz (300g) thinly sliced beef (or ribeye, tenderloin, etc.)
- 1 tbsp neutral-tasting oil
- 2 packs (15oz, 420g) udon noodles
- 1 Japanese fish cake (narutomaki) (optional)
- Soft-Boiled Eggs, to garnish
Sauce for Beef:
Dashi Broth:
- 4 cups (960ml) water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1.5 tsp Hondashi (Japanese bonito soup stock powder)
Instructions:
PREP INGREDIENTS
1. Thinly slice the onion and green onions. Grate a small knob of ginger. About 1/2 tsp would be enough.
2. Cut the beef into bite-sized pieces. (If you can’t get thinly sliced beef, get yourself some steak and freeze for about 30 minutes. When it’s partially frozen, it will be a lot easier to slice.)
3. Make the sauce for beef. In a small container, mix together the soy sauce, sugar, mirin, and ginger. Set aside.
MAKE NIKU UDON
1. In a pot, mix together 4 cups (960ml) of water along with the soy sauce, mirin, and Hondashi. Bring it to a boil. Once it starts boiling and bubbling, turn the heat off. Taste and add more salt if it’s needed. Cover and keep warm.
2. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the beef and onion. Stir-fry for 2 minutes or until the beef is no longer pink. Pour in the sauce. Cook for 2 to 3 minutes or until the beef is cooked through. Turn the heat off and set aside.
3. Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Ladle some water out into your bowls. Once the bowls are heated, dump the water out.
4. Divide the drained noodles into serving bowls. Gently add some broth over the noodles. Top with beef, fish cake (if using), Soft-Boiled Egg, and green onions. Enjoy~!
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Niku Udon (Japanese Beef Noodle Soup)
Ingredients
- 1/2 yellow onion
- 1-2 green onions
- 1 small knob of ginger
- 10 oz thinly sliced beef (or ribeye, tenderloin, etc.)
- 1 tbsp neutral-tasting oil
- 15 oz udon noodles (2 servings)
- 1 Japanese fish cake (narutomaki) (optional)
- Soft-Boiled Eggs (to garnish)
Dashi Broth:
- 4 cups water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1.5 tsp Hondashi (Japanese bonito soup stock powder)
Instructions
Prep Ingredients
- Thinly slice the onion and green onions. Grate a small knob of ginger. About 1/2 tsp would be enough.
- Cut the beef into bite-sized pieces. (If you can’t get thinly sliced beef, get yourself some steak and freeze for about 30 minutes. When it’s partially frozen, it will be a lot easier to slice.)
- Make the sauce for beef. In a small container, mix together the soy sauce, sugar, mirin, and ginger. Set aside.
Make Niku Udon
- In a pot, mix together 4 cups (960ml) of water along with the soy sauce, mirin, and Hondashi. Bring it to a boil. Once it starts boiling and bubbling, turn the heat off. Taste and add more salt if it’s needed. Cover and keep warm.
- In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the beef and onion. Stir-fry for 2 minutes or until the beef is no longer pink. Pour in the sauce. Cook for 2-3 minutes or until the beef is cooked through. Turn the heat off and set aside.
- Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Ladle some water out into your bowls. Once the bowls are heated, dump the water out.
- Divide the drained noodles into serving bowls. Gently add some broth over the noodles. Top with beef, fish cake (if using), soft-boiled egg, and green onions. Enjoy~!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
