Homemade Japanese Beef Udon Noodle Soup: A Step-By-Step Recipe Guide

Ingredients

  • 200 grams of thinly sliced beef
  • 2 packs of udon noodles (around 200 grams each)
  • 1 medium-sized onion
  • 2 green onions
  • 4 cups of dashi soup stock
  • 2 tablespoons of sake
  • 2 tablespoons of mirin
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 teaspoon of vegetable oil

Steps and instructions

  1. Slice the beef into thin strips.
  2. Peel and thinly slice the onion.
  3. Cut the green onions into thin slices.
  4. In a large pot, bring the dashi soup stock to a boil.
  5. Add the sake, mirin, soy sauce, and sugar to the pot and stir until the sugar is fully dissolved.
  6. In a separate pan, heat the vegetable oil over medium heat.
  7. Add the sliced beef to the pan and cook until it's no longer pink.
  8. Add the sliced onions to the pan and cook until they're soft and translucent.
  9. Add the cooked beef and onions to the pot with the dashi soup stock.
  10. Cook the udon noodles according to the package instructions, then drain and rinse under cold water.
  11. Add the cooked udon noodles to the pot and simmer for a few minutes until they're heated through.
  12. Divide the udon and beef into bowls, then ladle over the soup. Top with green onions before serving.

Tools for making

  • Large pot - Needed to boil the dashi soup stock and cook the udon noodles.
  • Pan - Used to cook the beef and onions before adding them to the soup.
  • Knife - Required for slicing the beef, onions, and green onions.
  • Cutting board - Used as a surface for chopping and preparing the ingredients.
  • Measuring spoons - Necessary for accurately measuring the sake, mirin, soy sauce, and sugar.
  • Stirring spoon - Used for stirring the soup stock and ensuring the ingredients are well combined.
  • Strainer - Needed to drain and rinse the cooked udon noodles.
  • Bowls - Used for serving the beef udon soup.

Recipe variations

  • Substitute the beef with sliced chicken or pork for a different protein option.
  • Add vegetables such as sliced mushrooms, carrots, or spinach to the udon soup for added flavor and nutrition.
  • For a spicy kick, add a teaspoon of chili paste or chili oil to the soup.
  • Add extra toppings like soft-boiled eggs, tempura shrimp, or nori seaweed for additional texture and taste.
  • Make it vegetarian by using vegetable broth instead of dashi and omitting the meat. Add tofu or tempeh for protein.
  • For a gluten-free option, replace the udon noodles with gluten-free noodles such as rice noodles or buckwheat soba noodles.
  • Experiment with different seasonings and flavorings, such as adding ginger, garlic, or sesame oil to enhance the taste.
  • Try garnishing the dish with sesame seeds, chopped cilantro, or a drizzle of sesame oil for extra aroma and visual appeal.

Recipe overview

Indulge yourself with a warm and comforting bowl of Beef Udon, a classic Japanese dish that brings together hearty udon noodles and tender slices of beef in a rich and flavorful broth. This recipe provides a step-by-step guide to creating this popular dish at home, complete with a homemade dashi soup stock to elevate the taste. Perfect for a satisfying dinner or a savory lunch, this Beef Udon dish is a great introduction to Japanese cuisine and a sure hit for lovers of Asian food. Expect a symphony of flavors with every bite, from the savory taste of the beef to the umami of the dashi broth, balanced with the sweetness of onions and the bold taste of the udon noodles. Enjoy making this wonderful meal and savor the taste of Japan right in your kitchen.

Common questions

  1. Can I use a different type of meat instead of beef? Yes, you can use thinly sliced chicken or pork as a substitute for beef in this recipe.
  2. Can I use dried udon noodles instead of packaged ones? Yes, you can use dried udon noodles. Cook them according to the package instructions before adding them to the soup.
  3. Can I make the dashi soup stock from scratch? Absolutely! You can make dashi from scratch using kombu (kelp) and dried bonito flakes. Simmer them in water, strain, and use as the base for the soup.
  4. Is it okay to skip the mirin? If you don't have mirin, you can substitute it with a mixture of equal parts of sake and sugar. However, mirin adds a unique flavor to the dish, so it's recommended to use it if possible.
  5. Can I add vegetables to this recipe? Certainly! You can add sliced mushrooms, carrots, or leafy greens such as spinach or bok choy to the soup for added flavor and nutrition.
  6. Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version by omitting the beef and using vegetable broth or kombu-based dashi instead of the dashi soup stock.
  7. Can I make this recipe ahead of time? While it's best to serve the beef udon immediately, you can make the soup base ahead of time and store it in the refrigerator. Cook the noodles and beef just before serving, then heat up the soup base and assemble the dish.

Serving dishes and utensils

  • Large pot - for boiling the dashi soup stock and cooking the udon noodles.
  • Pan - for cooking the beef and onions before adding them to the soup.
  • Ladle - to portion and serve the soup over the udon and beef.
  • Knife - for slicing the beef, onions, and green onions.
  • Cutting board - to provide a surface for chopping and slicing ingredients.
  • Measuring spoons - for accurately measuring the sake, mirin, soy sauce, and sugar.
  • Strainer - to drain and rinse the cooked udon noodles.

Origin stories

Udon, one of the most beloved types of noodles in Japan, has a history that is as rich and nuanced as its flavor. Its origins date back to over a thousand years ago, during the Heian period (794-1185). It is believed to have been introduced to Japan by a Buddhist priest named Kukai, who traveled to China during this period. So smitten was Kukai by the Chinese noodles he encountered, he decided to bring the concept back to his homeland. Udon has since evolved, embracing local flavors and ingredients, with different regions of Japan offering their unique variations. The thick, chewy noodles paired with a hearty broth have been warming the hearts and bellies of the Japanese people throughout the centuries, and today, it is served in both humble noodle shops and high-end restaurants across the country, as well as in households around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.