Niku Udon - Beef Noodle Soup

niku udon dans un bol blanc sur fond de bois

Niku Udon - Beef Noodle Soup

A delicious recipe for the traditional Japanese beef noodle soup, niku udon

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4.91/5 (20)

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main course

Cuisine: Japanese

Servings: personnes

Calories: 228kcal

Author: Marc Winer

Ingredients

2 servings pre-cooked udon noodles
200 g beef thinly sliced
3 cloves garlic sliced

Marinade

4 tablespoons light soy sauce
2 tablespoon mirin
2 tablespoon sugar
1 teaspoon cornstarch

Broth

500 ml water
1 teaspoon dashi powdered
1 tablespoon light soy sauce
1 tablespoon mirin
1 teaspoon sesame oil

Toppings

spring onions sliced
Narutomaki sliced

US Customary - Metric

Procédé

Marinate the beef for 10 min
2 tablespoon mirin, 2 tablespoon sugar, 1 tablespoon light soy sauce, 1 teaspoon cornstarch
In a hot wok over medium-high heat, add a dash of oil and stir-fry the garlic for 1 minute.
3 cloves garlic
Add the beef and stir-fry until cooked. Set aside.
200 g beef
In a saucepan, add the water and the broth ingredients, then heat over medium heat. Bring to a boil.
4 tablespoons light soy sauce, 500 ml water, 1 teaspoon dashi, 1 tablespoon mirin, 1 teaspoon sesame oil
Add the udon and cook according to the package instructions. Remove from the heat.
2 servings pre-cooked udon noodles
Transfer the udon and broth to bowls, then add the cooked beef on top.
Sprinkle with spring onions and a few slices of narutomaki before serving.
spring onions, Narutomaki

Notes

Let's proceed in order for this recipe: ideally, I would first recommend preparing the toppings by slicing the spring onions and the narutomaki. That way they will be ready to use when serving and you will keep the Niku Udon nice and hot at the same time.

Nutrition

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