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Meat, East Asian

Niku udon (Japanese beef udon soup)

Niku udon is a Japanese noodle soup that serves 4, ready in 35 minutes, rated easy, for about €3.40 per person. It combines a clear dashi broth, thick udon noodles, and beef simmered in a sweet savory sauce. The key to success is cooking the beef separately in its own sauce, so the broth stays clear and the meat keeps all its flavor.

It's cold outside, so grab a big bowl of niku udon, steaming Japanese broth with thick noodles and sweet savory beef.

Niku udon (Japanese beef udon soup)
Total time
35 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Niku udon is the bowl that warms you up when it's cold outside. Thick, chewy udon noodles sit in a light, mildly salty dashi broth, while the beef, simmered separately in a mix of soy sauce, mirin, and sugar, brings that classic Japanese sweet savory contrast. A little sliced green onion on top adds freshness without overpowering the dish.

It's a great weeknight dinner since the broth, beef, and noodles all cook at the same time on different burners, keeping things quick and hands off. Adults who enjoy Japanese food will love it, though kids used to plain pasta might need a gentler version. Mon Chou recommends it for chilly fall or winter evenings, when a big steaming bowl on the table is exactly what you want.

The ingredients

4 people

Butcher

  • Beef, thinly sliced 400 g

Fruits and vegetables

  • Onions 2
  • Green onions 3

Pantry

  • Udon noodles 400 g
  • Instant dashi 2 tsp
  • Soy sauceoften in the pantry 6 tbsp
  • Mirin 4 tbsp
  • Sugaroften in the pantry 2 tbsp

Allergens Gluten, Soy, Fish

The step by step recipe

  1. Heat 1.2 liters of water with the instant dashi, 3 tbsp of soy sauce and 2 tbsp of mirin. 5 min

    Taste it, the broth should be mild and lightly salty.

  2. Thinly slice the onions and cook them in a pan with 3 tbsp of soy sauce, 2 tbsp of mirin and the sugar. 5 min

    Add a little water if the onions start to stick.

  3. Add the beef to the onions and let it simmer until the sauce reduces. 8 min

    Separate the slices with a fork as soon as they hit the sauce.

  4. Cook the udon noodles in a large pot of boiling water, then drain them. 10 min

    Rinse them in warm water, it washes off the starch so they won't stick together.

  5. Arrange the udon in bowls, pour in the hot broth, then top with the beef and sliced green onions.

    Add a splash of the beef cooking sauce to the broth for extra flavor.

Our tips to get it right

  • Pick beef sliced very thin, like you would for hot pot, it cooks in minutes and stays tender.
  • Cook the broth and the beef sauce at the same time to save a step, both take roughly the same amount of time.
  • Don't let the cooked udon sit in their cooking water, drain and rinse them right away so they don't turn gummy.

The variations

  • Swap the beef for thinly sliced pork, the sweet savory sauce works just as well with it.
  • For a vegetarian version, replace the beef with shiitake mushrooms and use a vegetable broth instead of dashi.
  • For kids, serve the plain udon with just a little broth and crumbled beef, going easy on the sauce.

What to serve it with

  • Hot green tea
  • Steamed edamame
  • Japanese pickled vegetables

Storage

Store the beef, broth, and noodles separately in sealed containers in the fridge for up to 2 days. Reheat the broth and beef in a pot, then add the noodles just long enough to warm through so they don't go soft. Freezing isn't recommended, udon noodles lose their texture once thawed.

Questions about this dish

Can you replace instant dashi with something else?

A light chicken broth works in a pinch, but the flavor will be less distinct. Dashi brings a particular umami note that's hard to replicate with other ingredients.

Can you make niku udon ahead of time?

You can cook the beef and broth a few hours ahead and reheat them at mealtime. Cook the udon noodles right before serving, they taste best freshly drained.

What noodles can you use if you can't find udon?

Similar thick wheat noodles work well, the main thing is that chewy texture. Avoid thin noodles, they won't hold up the same way in the broth.

How do you know when the beef has simmered enough?

The sauce should reduce and turn slightly syrupy, a sign the beef has soaked up the flavors. Count on about 8 minutes over low heat once the beef joins the onions.

How long does it take to make a niku udon?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a niku udon?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a niku udon cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, fish. Always check the labels of the products you buy.

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