Udon noodle soup
Difficulty: Easy
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 787 / Protein 35g / Carbohydr. 80g / Fat 37g
Ingredients (2 servings)
| 200 g | beef (e.g. tenderloin, sirloin) |
| 100 g | sugar snap peas |
| 100 g | carrot |
| 0.5 bunch | cilantro |
| 50 g | Chinese spinach |
| 50 g | enoki mushrooms |
| 50 g | shiitake mushrooms |
| 300 g | udon noodles |
| 800 ml | beef stock |
| 2 tbsp | miso paste |
| salt | |
| pepper | |
| vegetable oil for frying |
Utensils
frying pan, large saucepan, whisk, small saucepan, cooking spoon, cutting board, knife
Wine Tip
Grenache Blanc
A mature Grenache Blanc possesses a bold bouquet that is often redolent of earth and mushrooms, and therefore a great match for this hearty soup.
Step 1
Cut beef into thin strips.
cutting board, knife
200 g beef
Step 2
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.
100 g sugar snap peas / 100 g carrot / 0.5 bunch cilantro / 50 g chinese spinach / 50 g enoki mushrooms / 50 g shiitake mushrooms
Step 3
Cook noodles in salted boiling water, according to package instructions, for approx. 8 – 10 min. Drain and set aside.
small saucepan, cooking spoon
300 g udon noodles / salt
Step 4
In a large saucepan, bring stock to a boil, add miso paste, and stir well to combine.
large saucepan, whisk
800 ml beef stock / 2 tbsp miso paste
Step 5
Add chopped mushrooms and carrot to broth and cook for approx. 5 min.
Step 6
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.
frying pan, cooking spoon
vegetable oil for frying
Step 7
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!
salt / pepper