Ingredients
Serving size: 2 adults + 2 kids
Broth:
5 cups of water with 2 seafood stock coins
3 tbsp soy sauce
2 tbsp mirin
2 tsp sugar
1/8 tsp salt
Udon noodle soup:
green onion, chopped
6 oz of thinly sliced beef (chuck or ribeye)
1 tbsp oil
1 tsp sugar
1 tbsp soy sauce
4 servings of udon noodles
Directions:
1. Make 5 cups of seafood stock by boiling 5 cups of water and 2 seafood stock coins in a medium sized pot. Boil until completely dissolved. Add soy sauce, mirin, sugar, and salt and mix them well together. Cover the pot and simmer for 2-3 minutes.
2. Heat a pan over medium heat and add 1 tbsp of neutral oil. Add the green onions and saute until fragrant. Add your thinly sliced beef, 1 tsp of sugar and 1 tbsp of soy sauce and saute until the meat is cooked through.
3. Cook your udon noodles as per package directions. Drain completely and rinse with water to remove any excess starch.
4. Plate the udon noodles into a bowl and pour over the broth. Place the beef on top with extra chopped green onions. I also like to add blanched Bok choy as my topping. Serve and enjoy!
