Udon noodle soup
Ingredients
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month nowUtensils
cutting board, knife, small saucepan, cooking spoon, large saucepan, whisk, frying pan
Nutrition per serving
Step 1/ 7
- 200 g beef
- cutting board
- knife
Cut beef into thin strips.
Step 2/ 7
- 100 g sugar snap peas
- 100 g carrot
- 10 g cilantro
- 50 g chinese spinach
- 50 g enoki mushrooms
- 50 g shiitake mushrooms
Cut sugar snap peas in half and carrot into bite-sized pieces. Roughly chop cilantro and cut spinach into large strips. Cut enoki mushrooms just above the root and quarter shiitakes.
Step 3/ 7
- 300 g udon noodles
- salt
- small saucepan
- cooking spoon
Cook noodles in salted boiling water, according to package instructions, for approx. 8 - 10 min. Drain and set aside.
Step 4/ 7
- 800 ml beef stock
- 2 tbsp miso paste
- large saucepan
- whisk
In a large saucepan, bring stock to a boil, add miso paste, and stir well to combine.
Step 5/ 7
Add chopped mushrooms and carrot to broth and cook for approx. 5 min.
Step 6/ 7
- vegetable oil for frying
- frying pan
- cooking spoon
In a frying pan, sauté beef in some vegetable oil over medium-high heat for approx. 4 - 6 min. until seared and brown on all sides.
Step 7/ 7
- salt
- pepper
Add sautéed beef, cooked udon noodles, halved sugar snap peas, Chinese spinach, and chopped cilantro to broth. Season to taste with salt and pepper. Enjoy!
Enjoy your meal!
Sign up for a free month of Plus membership!
Try out exclusive features in our app! No credit card required.
Start your free month now