A Mighty Udon

It’s time to show this ick what for.  So I made a soup with beef, beef broth, shiitake mushrooms, ginger, garlic, onions, soy sauce, and a little lime. Recipe after the jump.

  • Soak 1 cup of dried shiitake mushrooms in 2 cups of water for at least 30 minutes (more won’t hurt).
  • Make a marinade for the beef:  chopped ginger (2 tsp), chopped garlic (2 cloves), 1/4 cup of soy sauce, 2 tbsp of rice vinegar, and 1 tsp of corn starch, well-stirred.  Chop 1 lb of thin steak (flank or blade) into thin strips and marinate in sauce for 20-30 minutes.
  • Chop 1 yellow onion.
  • Boil some water and cook 1/3 package of udon noodles (1 little bound bundle) according to directions.
  • Heat 2 tbsp of canola or peanut oil in a large pot with a heavy bottom.  Flash fry the beef in the oil just until it turns brown on both sides. Remove with a slotted spoon and set aside.

  • Add the onions to the juicy beefy oily stuff in the bottom of the pot.  Stir to coat, let them sit and cook for 2-3 minutes.
  • Drain the mushrooms, reserving the broth.  Add them to the pot, stir, and let the onions and mushrooms marry each other for 2-3 minutes.
  • Pour the mushroom juice and 2 cans of beef broth into the pot with the onions and the mushrooms.   Bring to a boil, then turn heat down and let simmer for 20 minutes.

  • Add the beef and the noodles.  Stir and cook for 5 more minutes.
  • Serve with chopped green onion and a lime wedge for garnish.  Shake in some Nanami Togarashi if you have it on hand – it’s a mix of ground chili peppers, orange peel, seaweed, and ginger.  If you don’t have it in the house, the soup is still going to rock, I promise.

  • A spoonful of our old friend Chili Garlic Sauce would not be out of place, if you wanted to stir that in.
  • Eat.  Feel health and well-being restored.
  • Note:  This is a very forgiving recipe. It will accept leftovers – I’ve made it with chicken broth and leftover roast chicken, or chicken broth with shrimp marinated in lime and chili garlic sauce on top.  I bet some grilled fish would flake right into it and not steer you wrong.  It is friends with bok choy or a handful of chopped spinach leaves or cilantro to add color and crunch at the end.


2 responses to “A Mighty Udon

  1. This is pretty much what I eat when I feel a cold coming on. Either I cook or I get Mekong pho (lots of garlic) from a place nearby or the Duk Mandu Guk (beef broth with dumplings and rice cakes, plus lots of chili sauce) from the Korean place up the road. Feel better.

    • I love pho – load it up with cilantro and lime and it cures everything. This tasted very similar, just a different kind of noodles.

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