Mari’s Ramen-Inspired Udon, beef, And Mushroom Soup

Aug 10

This soup is so delicious and so easy to make. Udon is a thick Japanese wheat noodle easily found in most grocery stores, just make sure it’s an authentic Japanese Udon noodle. Or source from your local specialty market. Also, artisan ramen is a great wheat noodle alternative too. You can also use a rice noodle like rice stick (vermicelli) for gluten free. Here, in a steamy broth spiked with ginger, and seared steak, yum! The crunch of crisp green onion, is the perfect ending.

Ingredients

6 cups good quality chicken stock

2 ½ tablespoons Tamari soy sauce

1 tablespoon mirin (optional) *

1 teaspoon ginger, grated

1 package (14-ounce) Udon noodles *

1 tablespoon butter

1 4-ounce sirloin steak, thinly sliced

1 cup sliced cremini mushrooms (brown button)

2 green onions, thinly sliced

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Preparation

In medium stockpot, combine stock, soy sauce, mirin, and ginger. Bring to boil then reduce to simmer.

Meanwhile, melt butter in skillet over medium high heat; add beef strips and cook for 2 minutes per side. Reduce heat to medium, add mushrooms and ¼ cup of your stock broth and cook for 3 minutes. Transfer into stockpot of broth. Add noodles and cook 1-1 1/2 minutes, until noodles are just heated. Do not overcook, they can quickly become mushy.

To serve, top with green onions. Serves 4.

* Mirin is sweet rice cooking wine and can be found in the Asian section of the supermarket. It can be quite pricey, adds a nice touch, but not necessary.

* Udon is a type of thick wheat-flour noodle popular in Japanese cuisine. We like to keep them stocked in the freezer.