Wednesday, February 15, 2017

Spicy Beef Soup with Udon - Recipe

I LOVE spicy beef udon soup, but ever since Noodle-ism in downtown Austin closed many years ago, I've just never been able to find the same version of this dish.

This recipe isn't the exact version that I loved, but it's pretty close. Serves 3.

  • 12 oz organic udon noodles, fresh or refrigerated
  • 1-1/2 teaspoons organic garlic, minced
  • 1⁄2 teaspoon organice crushed red pepper flakes
  • 4 cups/32 oz low sodium organic beef broth
  • 3 tablespoons low sodium organic soy sauce
  • 3 tablespoons sake, dry sherry, or mirin
  • 1 tablespoon organic honey
  • 3 cups sliced organic mushrooms (baby bella or Shitake, about 12 oz)
  • 2 organic carrots, thinly sliced
  • 8 ounces top round beef, thinly sliced
  • 3⁄4 cup organic green onion, sliced on the diagonal
  • 1 bunch organic bok choy, sliced into 1-inch pieces

  1. Add garlic, pepper, and broth to a large pot and bring to a boil.
  2. Lower heat and simmer 10 minutes.
  3. Add in mushrooms and carrots.
  4. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
  5. Stir in soy sauce mixture; cook 2 minutes stirring constantly.
  6. Stir in beef.
  7. Cook 2 minutes or until beef loses its pink color.
  8. Stir in noodles, green onions, and bok choy.
  9. Serve immediately.


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