How to Cook Japanese Influenced Beef Udon Noodle Soup

by Jerome Moss


  • 2-3 pounds steak of your choice. I used tri tip
  • 3 carrots sliced
  • Head of bok choy, sliced
  • 1 large leek or 2-3 small leeks
  • 1/4 - 1/2 pound mushrooms dried/fresh
  • 2 sheets dried seaweed
  • 2 packages dried shrimp (not sure size)
  • About a 2 inch piece ginger sliced
  • 3 cups water
  • 14.5 oz veggie stock
  • 2 cups beef stock
  • 1 teaspoon sugar
  • 3 tablespoons mirin
  • 1/3 cup soy sauce
  • 2 packages
  • Udon noodles
  • Instructions

    Step 1

    Easiest way to cut the meat thin. Freeze it the night before and pull it out and let it defrost about an hour. Then you can easily slice it thin

    Step 2

    Like so, very thin, and cooks fast. Slice it all up and put it in the fridge until ready to cook

    Step 3

    Take a pot and add 3 cups of hot water.

    Step 4

    Take seaweed out and add to the hot water to steep about 15 minutes

    Step 5

    Like so! We are making a seafood type stock. I wanted to do a traditional dashi with bonito flakes, but can't find them locally. So that's why I'm using the dried shrimp. Still, it came out fantastic!

    Step 6

    Peel carrots. I only used 3 and ate the other we will prep the veggies while the seaweed steeps!

    Step 7

    Then I used a mandolin to slice the carrots very thin. You can do it by hand if you like, but this made it easy and fast!

    Step 8

    Like so!

    Step 9

    Open your dry mushroom if you don't have fresh and soak them in hot water, 30 minutes atleast. These are shiitakes.

    Step 10

    Step 11

    I also had some random mushrooms I threw in, oyster mushrooms, more shiitake and creminis

    Step 12

    Ok these are huge leeks! I only used one. And the white and light green part only. Cut the tips off and save for another use. Slice the whites in half and then slice into half circles

    Step 13

    Like so.... Then add it all to a bowl of water

    Step 14

    Like this, reason is. The way leeks grow, dirt and grit get stuck in the layers. Soaking in water lets the dirt fall to the bottom.

    Step 15

    Take your bok choy and slice slice them. You can use the green leafy parts and white ribs. Easy way to slice, layer the leads and roll them together

    Step 16

    And slice, like so

    Step 17

    Just a look, after you rehydrate the dry mushrooms, slice them

    Step 18

    All the veg prettying ready to go. Makes dinner easy!

    Step 19

    Peel ginger and slice it

    Step 20

    Like so!

    Step 21

    After the 15 minutes of steeping the seaweed, add your dry shrimp and ginger to the stock!

    Step 22

    Like so, turn it on medium heat and bring it to just below boil

    Step 23

    Look like this, starting to bubble a bit. Rove from heat and let steep another 15 minutes

    Step 24

    After 15 minutes get your mesh strainer out and out a coffee filter or cheesecloth in it

    Step 25

    And strain your stock.

    Step 26

    Nice and clear! Smells great and awesome flavor. This is really concentrated and the 3 cups reduced to 2.

    Step 27

    Now add all your broths together. I wanted to use both veggie and beef stock to re-enforce the other flavors in the dish

    Step 28

    All the stocks in the pot

    Step 29

    Add beef, carrots, sugar, mirin, and soy sauce, bring to a boil for 5-7 minutes

    Step 30

    Then add the mushrooms, leeks and bok choy and cook another 5 minutes

    Step 31

    Take your udon noodles... If you're like me I could only find these premade ones with flavor packet... Toss flavor packet! And cook according to instructions in water

    Step 32

    About 2-3 minutes

    Step 33

    All cooked! Remove from heat

    Step 34

    Add some noodles to a bowl and then...

    Step 35

    Add some broth and beef/veggies serve. For some heat I topped with my favorite Sriracha! I hope you enjoy Please like my guide, check out my others and my Facebook page Theloveofculinarycreations