Print

Beef Udon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Japanese noodle soup featuring tender beef, chewy udon noodles, and a flavorful umami-rich broth made with dashi, soy sauce, and mirin.

Ingredients

  • 2 servings udon noodles (fresh, frozen, or dried)
  • 6–8 oz thinly sliced beef (ribeye, sirloin, or flank)
  • 2½ cups dashi stock
  • 1½ tbsp soy sauce (plus extra for beef)
  • 1 tbsp mirin
  • 1 tsp sugar
  • ½ tsp salt (optional)
  • ½ Tokyo negi (or 2 scallions), white part, sliced
  • Sliced green onion, mitsuba, narutomaki, or shichimi togarashi for garnish

Instructions

  1. Combine dashi, 1½ tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and salt (if using) in a saucepan. Bring to a gentle boil, then reduce heat and keep warm.
  2. Slice the white parts of the negi or scallions and prepare any garnishes.
  3. In a skillet over medium heat, sauté the sliced negi in a little oil until golden. Add the beef, drizzle in soy sauce and a sprinkle of sugar, and cook until just done.
  4. Cook the udon noodles according to package directions. Drain and rinse briefly.
  5. Divide the noodles into bowls, pour hot broth over them, and top with the cooked beef and garnishes. Serve immediately.

Notes

  • Use mentsuyu diluted with water for a quick broth alternative.
  • Stir-fry beef and noodles with vegetables for a yaki-udon variation.
  • Add vegetables like snap peas or pak choy for added nutrition.
  • Make it spicy with chili oil or shichimi togarashi.
  • Substitute beef with tofu or mushrooms for a vegetarian version.

Nutrition

Find it online: https://cookedbysarah.com/beef-udon-recipe/