Beef udon soup: 59 Photos & Videos

Beef Udon (Niku Udon) 肉うどん • Just One Cookbook

FAQ

Udon soup is served hot. The broth is made of dashi, soy sauce, and mirin that's referred to as kakejiru. However, as with any soup or dish that's been around for a long time, there are many ways to perfect your bouillon depending on your taste.
Proteins like beef provide iron, vitamins B6 and B12 and zinc, and when mixed with veggies, fruits, whole grains and healthy fats, makes for a balanced meal that fits into a heart healthy diet. I used beef Flank Steak because it's a lean cut and when thinly sliced, is the perfect cut for Asian-inspired dishes.
Beef: Use beef steak like, ribeye, sirloin, tenderloin, rump, or any of your favourite tender steak cut. Noodles: Udon is a thick chewy Japanese wheat noodles. You can buy staright-to-wok udon at most supermarket Asian aisle or fresh/frozen udon at Oriental Chinese and Korean grocery stores.
The big main difference between udon and ramen is that ramen is made with egg while udon is vegan. Although Nona Lim ramen is also vegan friendly as we don't use egg in our noodle production. Another of the major differences is the use of kansui in ramen to give it that authentic taste and color.
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.