Beef Udon Noodle Soup
Sometimes all you need is a comforting and heart-warming bowl of noodle soup to get through the week!
This savory and comforting bowl of beef udon is kidney (renal) diet friendly! Onions, scallions, and wood ear mushrooms are all lower in potassium vegetables and the broth is made low in sodium so you can enjoy it with a peace of mind! #yourhealthmatters
<INGREDIENTS> serve 2 people
For broth:
1 tablespoon of bonito flakes*
1/4 of a medium-sized onion, sliced
1 tablespoon mirin*
3 cups water
For beef:
3/4 of a medium-sized onion, sliced
5-6 oz thinly sliced beef**
1/2 tablespoon low sodium soy sauce
1/2 teaspoon sugar
1/2 tablespoon cooking oil
For udon noodles:
1 and 1/2 packets (13 oz or ~0.8 lb) of frozen udon noodles*
water
For soft-boiled egg:
1 egg
water
For toppings:
1 cup sliced wood ear mushrooms
1/2 cup chopped scallions
Optional: Shichimi Togarashi* (Japanese seven spice powder) for taste
*You can find bonito flakes, mirin, frozen udon noodles, and Shichimi Togarashi in Japanese supermarkets or some other Asian grocery stores. For the frozen udon, I used Sanukiya udon that has a nice chewy noodle texture.
**You can find and buy beef that is sliced ready for shabu shabu or hot pot in Asian grocery stores.
<DIRECTIONS>
1. In a medium cooking pot, add in water to about 2-inch high, bring it to a boil over high heat, once boiling, add in the egg and boil for 6 minutes. Remove the egg from the pot after 6 minutes and run it through cold water until the eggshell feels cool and set aside.
2. While the egg is cooking, use another small or medium cooking pot, add all the ingredients for the broth into the pot, cook over medium-high heat, cover with lid, and bring to a boil. After the broth has boiled for a couple of minutes, turn down to low heat to keep the broth hot, with lid covered.
3. While the egg and broth are still cooking, you can start cooking the beef. In a sauté pan, heat cooking oil over medium heat, add in onion and sauté until fragrant and lightly browned. Then, use a spatula and move the onion to the side in the pan leaving the center space empty to sear the beef. Cook and sear the beef until both sides are nicely browned, then add in low sodium soy sauce and sugar, stir beef, onion, and sauce together until well mixed, cook for another minute or until sauce is reduce. Turn off heat and keep on stove top to keep warm.
4. Egg should be cooked now and set aside. Using the same pot, add water to it to about 2/3 full, heat water over high heat with lid covered and bring to a boil. Cook the frozen udon (defrost is not needed) and sliced wood ear mushrooms in boiling water for 2 minutes. Drain and remove the water once the udon is done cooking. Transfer the udon noodles to serving bowls first and leaving the wood ear mushrooms in the pot. (The noodle boiling in large pot of water and water removing process help reduce the sodium content of the noodles.)
5. Pour the hot broth over the udon noodles in the serving bowls and serve the seasoned beef with onion on top of the udon. Then, peel the shell of cooled soft-boiled egg and slice in 1/2, add 1/2 egg to each bowl. Lastly, add sliced wood ear mushrooms and chopped scallions on top, and sprinkle Shichimi Togarashi all over if you like it spicy! Enjoy! Itadakimasu!
Happy eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!