Beef Udon

My youngest son and I love this dish and it’s our favorite soup to order when we eat at any Japanese restaurant. Last week, he was not feeling well so I ordered some for him. The beef udon soup I ordered was so simple and it had just a couple of ingredients: beef and shredded cabbage. I made my own beef udon soup on Tuesday and I used two of my favorite ingredients; shitake mushrooms and bok choy. I used dashi (Bonito fish soup stock) as the base for this soup and flavored it with mirin, sake and salt. The beef that I used was the one typically used for shabu shabu soup so it was really tender and did not require much cooking. My family enjoyed this beef udon soup with shitake mushrooms and bok choy. It was tasty, comforting and satisfying. Enjoy!

Cooking Tips for Perfect Beef Udon

To make the best beef udon, focus on the quality of your ingredients. Fresh, high-quality udon noodles make a big difference in texture and flavor. If you can find them, consider using fresh udon rather than dried. When cooking your beef, slice it thinly against the grain. This helps it cook quickly and stay tender. Don’t overcrowd the pot when you add the beef. Cook it in batches if needed to ensure it sears nicely. For the mushrooms, soaking dried shiitake mushrooms in warm water for about 30 minutes will rehydrate them perfectly. Strain the soaking liquid and add it to your broth for an extra depth of flavor. Finally, make sure to taste your broth as it cooks. Adjust the seasoning with soy sauce, mirin, or salt to achieve the perfect balance for your palate.

Serving Suggestions

Beef udon is pretty versatile when it comes to serving. You can keep it simple or make it a full meal. Serve it in large bowls with chopsticks and a side of pickled ginger for a traditional touch. You might also consider garnishing it with sliced green onions, sesame seeds, or a sprinkle of shichimi togarashi for a bit of heat. If you want to make it heartier, add some protein by serving with boiled eggs or fried tofu on the side. For a refreshing contrast, a simple cucumber salad dressed with rice vinegar pairs nicely. If you’re entertaining, consider offering a small selection of dipping sauces on the side, like ponzu or soy sauce, so guests can customize their flavors.

Storage Instructions and Reheating Tips

If you have leftovers, store them in an airtight container in the fridge for up to three days. Keep the noodles separate from the broth if possible to prevent them from becoming too soggy. When reheating, gently warm the broth on the stove and add the noodles just before serving. This way, they stay firm and do not overcook. If you want to freeze your beef udon, it is better to freeze the broth separately and add freshly cooked noodles when you are ready to enjoy it again. To defrost, place the broth in the refrigerator overnight. When reheating, do it slowly over low heat to retain the flavors. You might need to add a splash of water or broth if it has thickened during storage. As always, taste and adjust the seasoning before serving.

Frequently Asked Questions

What can I substitute for shabu shabu beef?

If you can’t find shabu shabu beef, thinly sliced ribeye or sirloin works great. Just make sure to slice it against the grain for tenderness.

How do I store leftover beef udon?

Store any leftovers in an airtight container in the fridge for up to three days. Just keep in mind that the noodles might soak up some broth, so you may want to add a splash of water when reheating.

Can I make this beef udon ahead of time?

You can prep the broth and ingredients ahead of time, but it’s best to cook the noodles fresh when you’re ready to serve. This way, the noodles stay nice and chewy.

What can I add to beef udon for extra flavor?

Consider adding sliced green onions, a sprinkle of sesame seeds, or even some chili oil for a little kick. These toppings really kick the flavor up a notch.

What are common mistakes to avoid when making beef udon?

One common mistake is overcrowding the pot when cooking the beef, which can lead to steaming instead of searing. Also, remember to taste your broth as it cooks to adjust the seasoning before serving.

Beef Udon

Liza A

Savor the umami of tender shabu shabu beef and chewy udon noodles in a rich broth infused with shiitake mushrooms, soy sauce, and mirin. It's a cozy, flavorful bowl that warms you up!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 -6 servings

Calories 600 kcal

Ingredients

  

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• 8 dried shitake mushrooms
• 8 cups water
• 5 tsp Hondashi
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sake
• 1/2 tsp salt
• 9 oz bok choy rinsed and chopped
• 1 ½ lb packaged fresh udon noodles
• 1 lb shabu shabu style beef e.g. beef blade chuck roll
• Chopped green onions

Instructions

 

• Soak the shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
• In a medium size stockpot, bring water to a boil. Add Hondashi, soy sauce, mirin, sake and salt; continue to boil until granules are dissolved.
• Add bok choy, mushrooms and noodles. Cook for 4-5 minutes or until noodles are tender. Add beef and cook for another minute.
• Transfer to a soup bowl and garnish with chopped onions.
• Serve and enjoy!

Nutrition

Calories: 600kcalCarbohydrates: 80gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 1200mgFiber: 3gSugar: 2g

Keyword Asian cuisine, beef udon, comfort food, noodle soup, quick meal

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