Udon noodle soup
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|
|50 g||Chinese spinach|
|50 g||enoki mushrooms|
|50 g||shiitake mushrooms|
|300 g||udon noodles|
|800 ml||beef stock|
|2 tbsp||miso paste|
|vegetable oil for frying|
frying pan, large saucepan, whisk, small saucepan, cooking spoon, cutting board, knife
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.
Cut beef into thin strips.
cutting board, knife
200 g beef
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
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
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
Add chopped mushrooms and carrot to broth and cook for approx. 5 min.
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
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