Beef udon noodles

This comforting udon noodle soup is made with our rich dashi for a deeply savory, umami-packed broth. Simple, nourishing and perfect for everyday meals.

Vegan option

Substitute:

• Original Dashi with Vegan Dashi
• Beef with tofu, vegetable tempura, shiitake or anything you like.

Ingredients (2 servings):

Broth

• WHERE THE WILD THINGS EAT Original or Vegan Dashi
• 400-500ml water
• 1 1/2 tbsp soy sauce
• 2 tbsp mirin
• Salt to taste (optional)

Beef

• 150-200g thinly sliced (shredded) beef
• 1 tbsp ginger, julienned
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp sesame oil

To serve

• 2 portions udon noodles (frozen/dry)
• Sliced green onions to garnish
• Shichimi togarashi - Japanese seven-spice (optional)

Instructions

1. Prepare the stock. If you use:

   - Dashi packet: Place 1 packet in 400-500ml of water. Bring to a gentle boil then lower the heat and simmer for 4-6 minutes. Remove the pack.
   - Loose powder: Add about 2 tsp to the water.
   * Because our products are made with whole, natural ingredients, some particles may not fully dissolve. If you prefer smoother texture, please remove any remaining bits.
2. Add soy sauce, mirin and salt to the stock and set aside.
3. Cook the beef. Heat oil in a pan over medium heat. Add the ginger and beef and cook until it changes color.
4. Add soy sauce, mirin, sake and sugar. Stir and cook until beef is glazed and cooked through. Set aside.
5. Cook the udon noodles according to package instructions. Drain and rinse with warm water.
6. Place the udon noodles in a bowl and pour the hot dashi stock over them. Topped with cooked beef and garnish with green onions and shichimi togarashi.