udon soup

How to make rich and meaty, Japanese Beef Udon Noodle Bowl (肉うどん)

Flavourful Beef Udon (肉うどん / Niku Udon)

Ready-to-use Udon (If it’s dried Udon 200 grams)

(Extra water for dry udon if necessary)

Beef (any cut, thinly sliced)

White onion

tbsp Chopped spring onion (to garnish)

tbsp Soy sauce

tbsp Mirin

Sugar

tsp Ginger paste

Salt

Sesame oil

Water

Shiitake Mushrooms

1 and 1/2 tbsp Soy sauce

If you are using dry udon, boil the udon first. (Follow instructions on package) If you're using ready-to-use udon you can skip this first step.

First, marinate 150g thinly sliced fatty beef in a bowl with 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp sugar and 1/2 tsp ginger paste. Set aside for 10 minutes.

While the meat is marinating, finely slice the 1/4 an onion and put it in a bowl. Add 1/2 tsp salt, mix and set aside until the beef is ready.

Add 1 tsp of sesame oil to a pot and heat on medium. Add the marinated beef and salted onion to the pot.

Fry everything together until the meat is browned and onions are softened slightly.

Now, add 500 ml of water to the same pot along with 2 dried shiitake mushrooms and bring it to the boil.

Scoop up any fat residue that sits on the surface of the broth as it cooks.

Once it's boiling, add 1 tbsp mirin, 1 and 1/2 tbsp soy sauce, 1 tsp sugar and 1/2 tsp salt, and mix.

After a few minutes, remove the dried mushrooms.

Add the udon to the broth and mix. Break the udon apart as it's cooking.

Cook for a few minutes until udon is al dente. (still firm to the bite!)

https://www.youtube.com/watch?v=R-ZodjnY2fw

Chewy udon noodles in a rich broth, topped with thinly sliced beef and onions. We love this dish and eat it often, especially when the weather is cold! You can add extra veggies if you like too, it's pretty versatile!

We've made a few additions to our beef Niku Udon recipe. With marinating the meat and adding shiitake mushrooms to the broth, it has an even better depth of flavour! For more details and more recipes, check out our website!

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【Ingredients】
COOKING THE UDON
- 360g Ready-to-use Udon (If it’s dried Udon 200g)
- (Extra water for dry udon if necessary)

FOR THIS DISH
- 150g Beef (any cut, thinly sliced)
- 1/4 White onion
- 2 tbsp Chopped spring onion (to garnish)

MARINATING THE BEEF AND ONIONS
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1/2 tsp Sugar
- 1/2 tsp Ginger paste
- 1/2 tsp Salt

COOKING AND MAKING THE BROTH
- 1 tsp Sesame oil
- 500ml Water
2 Dried Shiitake Mushrooms
- 1 tbsp Mirin
- 1 and 1/2 tbsp Soy sauce
- 1 tsp Sugar
- 1/2 tsp Salt

【Instruction:】
If you are using dry udon, boil the udon first. (Follow instructions on package) If you’re using ready-to-use udon you can skip this first step.

1. First, marinate 150g thinly sliced fatty beef in a bowl with 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp sugar and 1/2 tsp ginger paste. Set aside for 10 minutes.
2. While the meat is marinating, finely slice the 1/4 an onion and put it in a bowl. Add 1/2 tsp salt, mix and set aside until the beef is ready.
3. Add 1 tsp of sesame oil to a pot and heat on medium. Add the marinated beef and salted onion to the pot.
4. Fry everything together until the onion softens a little. (Not completely as we will continue cooking from here.)
5. Now, add 500 ml of water to the same pot along with 2 dried shiitake mushrooms and bring it to the boil.
6. Scoop up any foam that sits on the surface of the broth as it cooks.
7. Once it’s boiling, add 1 tbsp mirin, 1 and 1/2 tbsp soy sauce, 1 tsp sugar and 1/2 tsp salt, and mix.
8. After a few minutes, remove the dried mushrooms.
9. Add the udon to the broth and mix. Break the udon apart as it’s cooking.
10. Cook for a few minutes until udon is al dente. (still firm to the bite!)
11. Dish up and garnish with spring onion.

Enjoy!

Tasty Japanese Beef Niku Udon Recipe (short ver.)

How to make rich and warming, Miso Nikomi Udon. (Udon noodles in a miso broth)

Rich and Warming Miso Nikomi Udon (味噌煮込みうどん)

Dried Kombu (around 2 sheets)

Bonito flakes (katsuobushi)

tbsp Miso Paste (preferably red or dark in colour)

tsp Mirin

Pork

Spring onion

Eggs

Take a large pot and add 1000ml of cold water.

Add 2 sheets of dried kombu seaweed and leave to soak until softened.

Once the kombu is rehydrated, turn on the heat.

When it's almost boiling, add 15g bonito flakes (katsuobushi).

Lower the heat and simmer for 5-6 minutes.

Line a sieve with kitchen paper and put it over a pot or large bowl, pour the dashi through it. The kitchen paper will catch all the little bits.

Pour the dashi back into its original pot and turn on the heat to medium, ready to make the udon broth.

Dashi

If you are using dry udon, cook it now for 3 minutes less than the package states. Drain the water and rinse the noodles under cold water to stop it cooking when it's done. Set aside to add to the broth later

Cut your meat, spring onion and mushrooms into slices.

Add 4 tbsp miso paste, 2 tsp sugar and 1 tsp mirin to the dashi and mix well.

Once incorporated, add your meat and simmer for 5 minutes or until meat is cooked. (Time varies depending on the thickness of the meat.)

Add your spring onion, shiitake mushrooms and udon noodles, cook for 2 minutes. (If you're using aburaage or kamaboko you can add it here too. It's optional though.)

Add two eggs and let them cook for one minute. If you have a lid, put it on so the egg can steam. The egg yolk should be runny.

Miso Nikomi Udon

Easy to make this deliciously comforting Udon Soup! A popular simple Japanese noodle soup. Slippery al dente udon noodles with a satisfying chewy bite in light and well-balanced broth.

Udon Soup

udon

“16/20”

liter (4 cups) cold water

(12 grams) dried kombu

dried bonito flakes

onion

eggs (optional)

Prepare Ingredients:Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.*Pro Tip: Don&#39;t throw away the shrimp shells! We&#39;ll add them to the dashi to give the broth a little extra flavor boost.Dashi Stock: For Homemade Dashi: make dashi stock with this dashi recipeFor Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.

Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they&#39;re fully cooked. Set aside the shrimp once they&#39;re fully cooked.*Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.*When to Add Shrimp Shells: If Using Homemade Dashi: Add in shrimp shells with kombu.If Using Instant Dashi: Add in shrimp shells with shrimp.

Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain &amp; place eggs in ice-cold water to stop the residual heat from further cooking them.

Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don&#39;t add them all at once! Mix and bring your soy sauce dashi broth to a full boil. *Note: If you&#39;re using the Instant Pot, use the 'Saute' button.*Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you&#39;re using Instant dashi, use less soy sauce. Please taste and adjust accordingly.

Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.

Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!

This flavorful vegetable udon noodle soup couldn’t be easier to make, thanks to fresh store bought udon noodles and a savory miso based broth.

Easy Vegetable Udon Noodle Soup

sesame oil (divided)

asparagus spears (chopped)

mushrooms

soy sauce (divided,

white miso paste

garlic (minced)

ginger

vegetable broth

udon noodles

baby bok choy (halved)

scallion (chopped)

Add 1 teaspoon sesame oil to a skillet over medium heat. Add asparagus and cook for 2-3 minutes or until asparagus is fork tender. Add 1 tablespoon soy sauce during&nbsp; the last minute of cooking. Remove from skillet and set aside.

Add remaining teaspoon sesame oil and add mushrooms. Cook for 2-3 minutes, adding 1 tablespoons soy sauce during the last minute.  Remove from skillet and set aside.

Add remaining tablespoon soy sauce, miso paste, garlic, ginger and vegetable broth to a medium sized pot. Bring to a simmer over medium heat, stirring until miso paste dissolves.

&nbsp;Add udon noodles and bok choy and simmer for 2-3 minutes or until noodles are cooked. Taste broth and add more soy sauce if desired. Transfer to a bowl and garnish with scallions.

Quick and easy Japanese curry udon recipe made with chicken, udon noodles, carrots, onions, and flavourful curry sauce. A hearty, warming curry noodle soup that the whole family will love! Delicious dinner ready in 30 minutes!

Curry Udon

Boneless chicken breast (Or thigh

2 packet Udon noodles (For 2 servings

½ Onion (Cut thin slices)

Carrot (Cut matchstick strips)

Japanese curry block (About 60 gram

tbsp Soy sauce (All-purpose soy sauce

tbsp Mirin (Japanese cooking rice wine)

tsp Dashi powder or chicken powder (Vegetable stock or chicken bouillon)

water

2-3 Spring onions (Cut thin slices for garnish)

Heat the oil to medium heat, add onions and saute for 1-2 minutes until soft.

Then add the chicken and cook for 2-3 minutes. Next, add mirin and follow with carrots.

Add the curry blocks and stir it well until the curry blocks start to get melted.

Then pour the warm water in. Season with soy sauce and chicken/dashi powder.

Stir it well and simmer for another 2-3 minutes until the soup starts to get thickened to your desired consistency. ( Add more water if you prefer thinner curry soup. ) Once the soup is cooked, set it aside and keep it warm.

Meanwhile the soup is cooking, you can boil or blanch the udon noodles by the packet instructions.

To assemble the noodle bowl, place the udon in the bottom of the bowl, pour the curry sauce in, and garnish with chopped spring onions. Serve immediately while warm.

Udon noodles are cooked in a rich, flavorful broth using Japanese inspired flavors. Serve topped with your favorite toppings, such as soft-boiled eggs, cooked meat, or vegetables.

sesame oil

garlic

scallions (AKA green onions or spring onions)

chicken stock (beef stock, or vegetable stock)

soy sauce (low sodium)

miso paste

mirin

sugar

rice vinegar

oz udon noodles

Mince the garlic and ginger. Then slice the green onions into rounds. Separate the green and white portions and set them aside.

In a saucepan, heat the oil over medium heat. Add the garlic, ginger, and white potion of the scallions and saute until fragrant (about 30 seconds).

Add the stock, soy sauce, miso paste, mirin, sugar, and vinegar. Bring mixture to a boil, then reduce heat to low and simmer for 5 minutes to bring the flavors together. Add the noodles and cook for the time stated in the package instructions.

Taste the broth for seasoning before serving. Add more soy sauce for saltiness, mirin or sugar for sweetness, or rice vinegar for acidity. If it&#39;s salty, add more stock or water to taste.

Divide the soup evenly into bowls. Top with the green portion of the scallions and any other desired toppings. Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1676003906/utgedsxlmpnd7xccjm9p.mp4

It takes just 15 minutes to prepare this delicious and aromatic Udon Soup, making it ideal for busy weeknights.

This udon noodle soup recipe made with a sumptious broth and loaded with flavorful veggies, noodles, and eggs is comfort in a bowl. Get ready for the cozy and delicious meal of your dreams!

Udon Noodle Soup

olive oil ((extra virgin))

garlic paste ((or 3 cloves, crushed))

ginger ((grated))

fish sauce

soy sauce

chicken broth ((4 cups))

bok choy

noodles

eggs

Fill small saucepan with enough water to cover 2 eggs. Bring to a boil and add the eggs and set the timer for 7 minutes.

Fill a bowl with cold water and add ice.  As soon as the eggs are done, fish out of boiling water and add to ice water for 10 minutes.  When timer dings, peel eggs and set aside.

Start water for noodles.  Bring to a boil.  Once it boils, add noodles and bring to another boil.  Cook for 10 minutes.  Drain noodles and set aside.

Noodles

Heat Dutch oven on medium heat, once it heats up, add oil and let that heat up. Add onion and sauté for 10 minutes.

Add mushrooms and sauté for 4 minutes.

Add garlic and ginger and sauté for 1 minute.

Add broth, soy sauce, vinegar and fish sauce and bring to a simmer.

Add bok choy to broth and stir, cook for 1 minute. Remove from heat and set aside.

If you are using a stone bowl see notes below on how to heat it up

Add noodles to serving bowl, be generous. &nbsp;Ladle soup over noodles and cut an egg vertically and place in soup

Serve

Smile

Enjoy

At the same time as the eggs and noodles

This Udon Noodle Soup feels like a warm hug. Made with a delicious miso broth, chewy udon noodles and veggies, ready in 20 minutes for an easy weeknight dinner!

Udon Noodle Soup - Miso Broth (Ready in 20 Minutes)

noodles noodles

garlic clove

silken tofu

baby bok choy bulb

oyster mushrooms

extra virgin olive oil

Sliced green onions

Chilli oil, chilli sauce, sriracha

Slice the oyster mushrooms into thin strips, roughly chop bok choy and finely dice the garlic and ginger

In a pot, boil the udon noodles as per the package instructions. Drain in a colander and set aside

In the same pot, add the olive oil and saute the mushrooms over a high heat. Once they’ve browned, add 1 tablespoon of soy sauce and saute for a minute then remove the mushrooms from the pot and set aside

In the same pot, add the sesame oil, garlic and ginger. Saute for one minute until fragrantThen pour in the vegetable broth, ½ tablespoon of soy sauce and allow it to simmer for 10 minutes with the lid on over medium heat

Whilst simmering, add the miso paste to a small bowl or ramekin. Add a ladle of the hot broth and whisk together so there are no clumps

Add the bok choy to the pot along with the cooked udon noodles and silken tofu. Cook together for 1 minuteYou can use chopsticks or tongs to separate the noodles as they may have stuck together, but be careful not to break up the tofu

Take the broth off the heat, add the miso mixture and gently stir through

Serve up your delicious Udon Noodle Soup in bowls, top with the oyster mushrooms and garnish with green onions, optional chili oil or sriracha sauce and enjoy!

This easy udon soup recipe takes 20 minutes (or quicker!) to make and is the definition of &#39;comfort in a bowl&#39;! The thick and chewy udon noodles are cooked in an umami and sweet broth with fish cakes and topped with green onions.

Easy Udon Soup

kombu ((Japanese seaweed))

fish cakes

dashi powder

pack udon

tempura shrimp

green onions

Add 2.5 cups of water to a pot. Add a piece of kombu in the water. Place pot on medium heat. When the water starts boiling, take out kombu.

Slice your fish cakes and add them in the boiling water. Add your udon noodles and cook according to package directions (takes 5 minutes for me!).

When the noodles are done cooking, add 1/2 tablespoon soy sauce and 1/2 teaspoon dashi powder. Stir and serve the noodles in a bowl.

Add toppings of choice. I like to heat up frozen tempura shrimp in the air fryer and add sliced green onions to the top. Hope you enjoy this easy udon soup!

This was my first time making udon and it turned out so quick and tasty. Definitely try this recipe for a simple comforting meal!

Omg. I’m never buying the readymade packets ever again. This is sooooo much better!!!

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