Japanese · Dinner
Beef Udon Noodle Soup
Beef brisket simmers in a soy and mirin dashi broth until tender, then rests over thick udon noodles with scallion, wilted spinach and a soft-boiled egg. Sweetened with a touch of sugar and finished with sesame oil, the broth carries the savory-sweet depth typical of Japanese noodle soups.
$6
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
681Calories
46.8gProtein
24.8gFat
69.9gCarbs
15.2gSugar
4gFiber
2651mgSodium
363mgChol
8.7gSat Fat
957mgPotassium
154mgCalcium
6.4mgIron
3.2mcgVitamin B12
10mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice the beef brisket thinly against the grain, slice the scallion, and halve the soft-boiled egg; set aside on a plate.
2
Simmer
Combine the dashi stock, soy sauce, mirin and sugar in a small saucepan over medium heat, bringing to a gentle simmer for 3 minutes until the sugar dissolves and the broth smells sweet and savory.
3
Boil
In a separate pot of boiling water over high heat, cook the udon noodles for 2 minutes per package timing until soft but still springy; drain well and transfer to a deep bowl.
4
Plate
Ladle the hot broth and poached beef over the noodles, top with wilted spinach, scallion, soft-boiled egg halves and a drizzle of sesame oil; serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket
- 11 oz311g fresh udon noodles (about half a 10.5 oz/300g package)
- 3 cups720ml dashi stock
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar
- 22 scallion
- 22 small handful (60g) spinach
- 22 eggs, soft-boiled and halved
- 1 tsp1 tsp sesame oil
