Stirring the Pot
A warming Japanese-style dish that is hearty and filling while remaining light, this makes a nice bowl as we transition to spring. This simple soup makes the most out of each ingredient and delivers clean flavors that really work in harmony. I recommend using dashi, the classic Japanese staple, for your broth for the most authentic flavor, although beef or chicken broth will also work well. You can make your own dashi from kombu seaweed and bonito flakes, which are readily available in Asian grocery stores or online — or do as I did, and use the much more convenient dashi “tea bags.” Fresh, frozen, or dried udon noodles all work well in this recipe.
Beef & Vegetable Udon Noodle Soup
Serves 4
- 8 c prepared dashi or low-sodium beef or chicken broth
- 2 Tbsp neutral oil (canola, avocado, or grape seed), divided
- ½ lb shiitake mushrooms, stemmed and sliced in half if large
- 1 lb beef chuck roast, cut into roughly equal 1-inch cubes
- 6 quarter-size slices of ginger (from a roughly 2-inch thumb-size knob)
- ¼ c soy sauce
- ¼ c mirin
- ¼ c sake (optional)
- 1 c winter squash, diced (kabocha or butternut work well)
- 1 c daikon radish, diced
- 1 bunch spinach, rinsed and trimmed
- 4 servings of udon noodles
- 2 scallions, trimmed and thinly sliced
In a large stock pot bring the dashi to a simmer. Place a medium skillet over medium-high heat and add 1 Tbsp of the oil. When the pan is hot, add the mushrooms and cook until lightly browned, about 2 minutes. Remove from the pan and set aside. Add the remaining Tbsp oil to the skillet and then add the beef in a single layer. Brown on a couple of sides and then add to the simmering dashi.
Add the ginger, soy sauce, mirin, and sake (if using) to the dashi and return to a simmer. Cover and simmer, adjusting heat as necessary, for 30 minutes. Add the reserved shiitake mushrooms and continue to simmer for another hour. Check the meat for tenderness. When almost tender, add the squash and daikon radish and simmer for another 15 minutes.
Prepare the noodles according to the package instructions. When cooked, divide into four bowls. Add the spinach to the stock pot and cook another 5 minutes until wilted. Taste the broth for seasoning, adding soy sauce as necessary. Ladle the meat, vegetables, and hot broth into the bowls over the noodles, discarding the ginger slices. Top with the scallions and serve immediately. Enjoy!
Mark Cockcroft has been a B-W resident since 2008, sharing home and life with wife Bonny Cushman and daughter Hazel. In addition to always thinking about his next meal, Mark loves to play his guitar and to spend time at Wilshire Park with the family dog, Cashew.