Beef Udon Noodle Soup (Niku Udon)

2 portions udon noodles (fresh, frozen or dried)
250g sirloin steak, very thinly sliced
2 spring onions, finely sliced (white and green parts separated)
1 teaspoon vegetable oil

The Dashi Broth
750ml dashi stock
1 tablespoon cooking sake
1 tablespoon light soy sauce
1 teaspoon sugar

The Beef Seasoning
1 tablespoon cooking sake
1 tablespoon light soy sauce (shoyu)
1 tablespoon mirin
1 teaspoon sugar
100ml dashi stock

PREPARATION

1. Bring the dashi stock to a gentle simmer. Stir in the cooking sake, light soy sauce and sugar, then leave over a low heat while you prepare the remaining ingredients. Cook the udon noodles according to the packet instructions, drain well and divide between serving bowls. Thinly slice the sirloin, slice the spring onions and separate the white and green parts.

COOKING

1. Heat the vegetable oil in a frying pan over a high heat.
2. Add the white parts of the spring onions and stir-fry briefly until fragrant.
3. Add the sliced beef and cook quickly, turning just until lightly browned.
4. Pour in the cooking sake, light soy sauce, mirin and sugar.
5. Add the dashi stock and bring to a gentle boil.
6. Simmer for 1–2 minutes, allowing the liquid to reduce slightly into a light savoury glaze.
7. Ladle the hot dashi broth over the cooked udon noodles.
8. Arrange the beef on top of the noodles.
9. Spoon over a little of the beef cooking liquid for extra flavour.
10. Scatter with the green spring onion tops.
11. Serve immediately while piping hot.

School of Wok Tips

• Slice the beef as thinly as possible for the most tender texture. Chilling it in the freezer for 30 minutes beforehand makes slicing much easier.
• Don't overcook the beef—it only needs a brief stir-fry before finishing in the sauce.
• Frozen pre-sliced beef from Asian supermarkets is an excellent time-saving alternative.
• Spooning the beef's cooking juices over the noodles adds an extra layer of rich umami flavour.

FAQs

Can I use another cut of beef?
Yes. Ribeye, rump or thinly sliced hot pot beef all work well, provided they're cut very thinly.

Can I use dried udon noodles?
Absolutely. Simply cook them according to the package instructions before assembling the soup.

What is dashi?
Dashi is a traditional Japanese stock, usually made from kombu (dried kelp) and bonito flakes, that provides the delicate umami foundation for many Japanese soups and noodle dishes.