Beef Udon Noodle Soup

Udon noodle soup is the kind of meal that fixes things. Not in a dramatic, life-changing way — just in the quiet way a warm, savoury, deeply comforting bowl of something good does when you've had a long day. My family has it at least once a fortnight, and it's become one of those meals that I don't even have to ask anyone if they want.

The broth is the key, and it's simpler than it sounds: good beef stock as the base, soy sauce, mirin and a little sesame oil to give it that distinctly Japanese flavour profile. The beef goes in thin-sliced and cooks in literally two minutes once the broth is hot.

Udon noodles are sold both fresh and dried, and both work well here. Fresh udon straight from the packet are silky and thick and a genuine treat. Dried udon are nearly as good and much easier to keep in the pantry. Don't cook the noodles in the broth — cook them separately so the broth stays clear.

Ingredients

• 300g beef sirloin, very thinly sliced
• 400g fresh or dried udon noodles
• 1.2 litres good-quality beef stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil
• 1 tsp sugar
• 4 spring onions, sliced
• 1 tbsp fresh ginger, sliced
• 200g baby bok choy, halved
• Soft-boiled eggs and toasted sesame seeds to serve

Method

Step 1

Bring the beef stock to a simmer in a large pot. Add the soy sauce, mirin, sesame oil, sugar and ginger slices. Taste and adjust — it should be deeply savoury with a slight sweetness.

Step 2

Cook the udon noodles separately according to packet directions. Drain and rinse with cold water to prevent sticking. Divide among bowls.

Step 3

Add the bok choy to the simmering broth and cook for 2 minutes until just wilted. Add the sliced beef and cook for 1–2 minutes until just done — it's thin and cooks very fast.

Step 4

Ladle the broth, beef and bok choy over the noodles. Top with spring onions, a soft-boiled egg halved, and sesame seeds. Serve immediately.