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Beef and mushroom noodle soup
Beef and mushroom noodle soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor a comforting bowl of beef and mushroom noodle soup, topped with sesame seeds for a satisfying meal.
Ingredients:
  • 250g very thinly sliced beef rump (make sure it is sliced across the grain)
  • 8 whole dried shiitake mushrooms
  • 1530.00 gm beef stock
  • 65.63 gm light soy sauce
  • 4 spring onions, coarsely chopped, plus extra, thinly sliced, to serve
  • 5cm piece ginger, peeled and coarsely chopped, plus extra, finely grated, to serve
  • 1 head of garlic, halved
  • 4 small bok choy, cut into 3cm pieces
  • 40.00 ml mirin (see notes)
  • 300g dried udon noodles
  • Sesame seeds, to serve
  • Sesame oil, to seve
Instructions:
  • Place dried mushrooms in a bowl and cover with boiling water to soften. Meanwhile, in a large saucepan over medium heat, simmer stock, soy sauce, spring onion, ginger, and garlic for 10 minutes to enhance flavors. Strain the soup, discarding solids, and return to the pan. Slice off tough stems from the mushrooms, then add the caps to the soup along with a splash of soaking water if desired. Bring back to a simmer, add bok choy, and cook for 2 minutes until tender. Stir in mirin, season to taste, and serve.
  • While the noodles cook to perfection following the packet instructions, divide them among bowls, then top with the savory beef. Pour the delicious soup over the noodles and serve piping hot. Garnish with sliced spring onion and sesame seeds, a touch of sesame oil, and offer extra ginger and soy sauce on the side to customize to your liking.

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