What better way to end an evening than with an elegant beef udon soup that takes less than ten minutes to cook.
The ingredients in this soup, although they don’t sound too common, are readily available at most supermarkets. Although, if you have the chance I highly recommend popping into your local Asian supermarket where you will find a greater variety and choice than what a larger supermarket will offer, and at better prices too.
If you can’t find black fungus strips, they can be replaced with enoki mushrooms – long thin almost ghost like mushrooms with a lovely crunchy texture.
Udon noodles are very thick and can be bought fresh, vacuum packaged for convenience. As they are already cooked they simply need to be heated through which cuts down the cooking time of your soup exponentially.
6 cups beef stock
2 cups water
1 1/2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1 tsp ginger, minced
400g beef, finely sliced
400g udon noodles, fresh packaged
1 cup black fungus strips
1 cup komatsuna (Japanese spinach), shredded
2 spring onions, sliced to garnish
1. In a large pot over a high heat, combine the stock, water, sake, soy sauce, mirin, and ginger and bring to the boil for 5 minutes.
2. Stir through the noodles, fungus strips, and komatsuna and boil for 3 minutes.
3. Remove from heat and stir through the beef until coloured and cooked to your preference. Divide between four large noodle bowls, garnishing with the spring onions.