Beef Udon Soup

This simple beef udon soup recipe relies on a few pre-made ingredients to cut the prep time down significantly, and tastes amazing!

Course Main Dish, Soup

Cuisine Asian

Keyword easy udon recipe

Prep Time 15

Cook Time 20

Servings people

Calories 450kcal

Author Nicole Johnson

Equipment

Ingredients

Steak

4 ounces steak
2 teaspoons OWYD Salt, Pepper, Garlic
1 tablespoon butter

Udon

26 ounces Japanese Soy Soup Base (see notes)
⅛ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon Korean chili flake
½ teaspoon dashi
2 heads baby bok choy
1 tablespoon oil
¼ cup fresh sliced shiitake mushrooms
8 ounces fresh udon noodles
½ teaspoon furikake
1 jammy egg
1 teaspoon chopped green onion

Instructions

Preheat a pan over medium heat. Season the steak with the SPG.
Melt the butter in the pan. Put the seasoned steak into the pan and brown on both sides. Cook to your desired doneness level. We prefer medium-rare. Remove from the heat and set aside before slicing.
Combine the soup base, seasonings, and bok choy in a pot. Bring up to a simmer.
While that is simmering, preheat the oil in a small skillet and brown the shiitake mushrooms. Once they are browned on both sides, add to the soup base.
Add the fresh udon noodles to the pot and let simmer for a few minutes (according to package directions.)
Top with your furikake, jammy egg, and chopped green onion.

Notes

Follow the directions on your particular brand/type of soup base for best results. They have varying strengths. Use as much as is called for according to the package.

Nutrition