Udon, beef and mushroom soup
Recipe & Photo Mari Loewen
This soup is simply marvellous, and so easy to make. Udon is a thick Japanese wheat noodle easily found in most grocery stores, you can also use a rice noodle 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.
This is a fairly light recipe, you can add a second steak if you want to expand the recipe. Or double the recipe entirely.
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.
