After a very kind friend gifted us some tasty ingredients, it was time to make this Beef Udon Soup! I don’t have too much experience with Udon noodles so I was a tad apprehensive. Nonetheless, I was excited to try making something new for the start of the New Year. Who doesn’t love a new soup, right? I even made Ramen Eggs to add to the meal so this was like two new experiences in one!
This dish got quite a good reaction from my partner which I always take as a good sign. I will say to be careful about the amount of salt you use, though. I always get broth and soy sauce that is low in sodium, but if you’re also adding the shrimp, I would simply be mindful as you go along. A little bit of salt will go a long way and there is no need to add anything more than a pinch.
Beef Udon Soup Recipe
Ingredients
- 350 g Udon Noodles
- At least 2 big handfuls of Ice
- 250 g of Spinach (Or bok choy washed, remove the stem from the leaf)
- 2 L of Vegetable Broth
- Small-Large Shrimp, optional
- 1 thumb-sized piece of Ginger, peeled
- 3 Garlic Cloves, peeled
- 2 Star Anise or Replacement
- Light Soy Sauce, for seasoning
- One 750 g portion of blade steak at room temperature 1 inch thick (if you can’t find blade steak, the scotch fillet and porterhouse steak are other good options)
- 1 Tbsp of Light Oil
- 1 Spring Onion, thinly sliced, for garnish
- Sesame Seeds, for garnish
- Ramen Eggs, optional
- Salt and pepper, for seasoning
Instructions
Fill a large pot with water and a dash of salt; bring to a boil. Add your udon noodles and cook for 9 minutes (or cook to packet instructions). Use a pair of tongs to remove the noodles and transfer them to a colander. Give the cooked udon noodles a rinse and set aside.
Get a large bowl, fill it with water then add your ice.
Bring the salt boiling water in the pot down to a simmer and add the spinach or bok choy stems. Simmer for 1 minute then add the bok choy leaves, if using, and cook for another 30 seconds.
Use tongs or a large slotted spoon to transfer the greens to the ice bath. Leave for 20-30 seconds and then drain (do not leave in the ice water).
Put your stock, ginger, garlic cloves, and star anise/replacement in a pot. Bring the stock to a boil over the stove, then turn the heat down low and simmer stock uncovered for 10-15 minutes.
Once the stock has simmered, use a slotted spoon to remove the ginger, garlic, and star anise. Then use a regular spoon to skim the stock. Season the stock to taste with soy sauce, ensuring you don’t add too much. Taste as you go.
Season your steak on both sides generously with salt and pepper. Preheat a pan over high heat for at least 1 minute, and turn on a fan or open the windows. When the pan is hot, add oil, then add the steak. Sear until it is medium rare. Depending on the cut of beef, the timing will vary.
Transfer the steak to a plate to rest for a couple of minutes, then transfer to a board. Use a sharp knife to slice thin strips out of the steak.
Put some noodles in a serving bowl, add the greens, and place a few strips of steak on top. Garnish with spring onions and sesame seeds if desired. Ladle in some broth. You may also serve this with an egg. (Ramen eggs would be delicious!)
Enjoy!
