Japanese beef udon soup or why should ramen get all the glory?!
Beef second courses
Japanese cuisine
Along with Fondue, this Udon Soup is the culinary highlight of the winter season for us! The recipe can appear daunting for the newbie, as it once was for me, but when your veggies and meat are chopped, and your dashi is made, the rest of it is just a matter of heating and blanching, and the assembly happens pretty quickly. I keep dashi in the freezer and when I have sauteed shiitakes on hand, and the deep cold of a New England winter has set in, Beef Udon can be just 30-60 minutes away from the table. While it spells COMFORT food for me big-time, I take extra comfort in the fact that it is so healthy- broth, noodles, a little beef and alot of colorful vegetables, no dairy, and very low fat. (There is salt via the soy sauce, but it will not leave you slurping water all night!) If you have young kids, serve their bowls of hot udon with some dried bonito flakes on top; the heat makes the flakes move and dance!
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