Description
This hearty Udon Noodle Soup features marinated beef, shiitake mushrooms, and bok choy, delivering comforting Japanese flavors. Easy to prepare and perfect for cozy dinners, it can be made ahead and frozen for quick meals later.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- 1 tablespoon vegetable oil
- 4 cups beef broth
- 2 cups water
- 1 package (14 oz) udon noodles
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preparing the Marinade: In a medium bowl, combine the soy sauce, mirin, and sake. Add the thinly sliced beef sirloin, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 30 minutes.
- Preparing the Broth: In a large pot, heat vegetable oil over medium heat. Sauté sliced onion for 3-4 minutes until translucent. Add minced garlic and grated ginger, stirring for 1 minute. Pour in beef broth and water, bringing to a gentle boil. Reduce heat and simmer for 10 minutes.
- Cooking the Beef and Vegetables: In a separate skillet, heat more vegetable oil over medium-high heat. Add marinated beef (discard leftover marinade) and cook for 3-4 minutes until browned. Add sliced shiitake mushrooms and chopped bok choy, sautéing for an additional 2-3 minutes.
- Cooking the Udon Noodles: In a large pot of boiling water, cook udon noodles according to package instructions (3-4 minutes for fresh, 8-10 minutes for frozen). Drain and rinse under cold water.
- Combining Everything: Add the cooked beef and vegetable mixture to the simmering broth. Stir well, then add the cooked udon noodles. Gently stir to combine and let simmer for an additional 5 minutes.
- Freezing for Later: Let the udon soup cool completely, then divide into freezer-safe containers. Seal tightly and label with the date. Can be frozen for up to 3 months.
- Serving: Reheat the soup on the stove over medium heat until warmed through. Garnish with chopped green onions and sesame seeds before serving.
Notes
- For a vegetarian version, substitute beef with tofu and use vegetable broth instead of beef broth.
- Feel free to add other vegetables like carrots or spinach for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 30 minutes