Udon noodle soup

Udon noodle soup

44 ratings

Mark, musician


„The perfect soup for relaxed, cozy days at home. My whole family loves it.“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g
beef (e.g. tenderloin, sirloin)
100 g
sugar snap peas
100 g
carrot
½ bunch
cilantro
50 g
Chinese spinach
50 g
enoki mushrooms
50 g
shiitake mushrooms
300 g
udon noodles
800 ml
beef stock
2 tbsp
miso paste
salt
pepper
vegetable oil for frying
Metric
Imperial
  • 200 g beef (e.g. tenderloin, sirloin)
  • 100 g sugar snap peas
  • 100 g carrot
  • ½ bunch cilantro
  • 50 g Chinese spinach
  • 50 g enoki mushrooms
  • 50 g shiitake mushrooms
  • 300 g udon noodles
  • 800 ml beef stock
  • 2 tbsp miso paste
  • salt
  • pepper
  • vegetable oil for frying

Utensils

  • frying pan
  • large saucepan
  • whisk
  • small saucepan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Grenache Blanc
A mature Grenache Blanc possesses a bold bouquet that is often redolent of earth and mushrooms, and therefore a great match for this hearty soup.

Nutrition per serving

Cal
787
Protein
35g
Fat
37g
Carb
80g

Step 1/7

Cut beef into thin strips.
  • 200 beef
  • cutting board
  • knife

Cut beef into thin strips.

Step 2/7

Cut sugar snap peas in half and carrot into bite-sized pieces. Roughly chop cilantro and cut spinach into large strips. Cut enoki mushrooms just above the root and quarter shiitakes.
  • 100 sugar snap peas
  • 100 carrot
  • ½ bunch cilantro
  • 50 chinese spinach
  • 50 enoki mushrooms
  • 50 shiitake mushrooms

Cut sugar snap peas in half and carrot into bite-sized pieces. Roughly chop cilantro and cut spinach into large strips. Cut enoki mushrooms just above the root and quarter shiitakes.

Step 3/7

Cook noodles in salted boiling water, according to package instructions, for approx. 8 - 10 min. Drain and set aside.
  • 300 udon noodles
  • salt
  • small saucepan
  • cooking spoon

Cook noodles in salted boiling water, according to package instructions, for approx. 8 - 10 min. Drain and set aside.

Step 4/7

In a large saucepan, bring stock to a boil, add miso paste, and stir well to combine.
  • 800 ml beef stock
  • 2 tbsp miso paste
  • large saucepan
  • whisk

In a large saucepan, bring stock to a boil, add miso paste, and stir well to combine.

Step 5/7

Add chopped mushrooms and carrot to broth and cook for approx. 5 min.

Add chopped mushrooms and carrot to broth and cook for approx. 5 min.

Step 6/7

In a frying pan, sauté beef in some vegetable oil over medium-high heat for approx. 4 - 6 min. until seared and brown on all sides.
  • vegetable oil for frying
  • frying pan
  • cooking spoon

In a frying pan, sauté beef in some vegetable oil over medium-high heat for approx. 4 - 6 min. until seared and brown on all sides.

Step 7/7

Add sautéed beef, cooked udon noodles, halved sugar snap peas, Chinese spinach, and chopped cilantro to broth. Season to taste with salt and pepper. Enjoy!
  • salt
  • pepper

Add sautéed beef, cooked udon noodles, halved sugar snap peas, Chinese spinach, and chopped cilantro to broth. Season to taste with salt and pepper. Enjoy!