Japanese Style Noodle Soup
Udon Noodles in a Beef Broth
Shiitake, Roast Beef, Bean Sprouts, Scallions, Chiles
The Udon Noodle package instructs, “Use anything in the refrigerator to create your healthy gourmet meal or snack in minutes.” Well, I don’t know about anything, but here I used my own beef broth instead of the flavor packet, and added shiitake and roast beef.
Udon is a thick, firm, chewy Japanese noodle made from wheat flour.
Heat beef broth then add sliced shiitake. When the shiitake are cooked, add a splash of soy sauce and mirin, and a touch of sugar. Turn off the heat and add the garnishes and beef.
Garnished with bean sprouts, scallions and fiery chiles. This fast, savory soup is different every time, depending on what is on hand. Ladle into a bowl, sprinkle with more scallions, and for more heat, top with Asian hot chili sauce.
Utensils include chopsticks and a soup spoon.
The origin of udon in Japan is usually credited to Kūkai, a Buddhist priest, who traveled to China around the beginning of the 9th century to study Buddhism. When he returned, he also brought back the knowledge of udon soup to his farmer neighbors in the Sanuki region of Japan. (from Wikipedia)
itada kimasu
P.S. If you like Beef Noodle Soup, you might want to take a look at this post on Pho Bo.
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Oh, how beautiful and satisfying this looks!
Lori Lynn, I love your beautiful bowls! and I love chewy Udon noodles, this looks so soothing and comforting!
Hi Laurie – I am so looking forward to trying your Carbonara recipe.
Hi Peter – me too, so you just gave me a good idea to include a link to my Pho Bo post, thanks!
There’s a soup I always order in town with Udon and a broth perfumed with star anise..your soup reminds me of this big bowl of comfort.
Hi Lori Lynn! 🙂
These pictures look beautiful and the dish looks delish!
Thank you for the spotlight heads up..and I left a note for you on the Carbonera post!
Ciao!