Udon Soup with Shiitake Mushrooms and Beef

Here is a great comfort food dish for my husband K. It is soup, it is hot, it has mushrooms, and it is Asian! He was interested when I talked about my ideas for it. It was inspired by a recipe I pulled from the magazine Shape. I jazzed it up a bunch, including adding meat, although we decided that you don’t need meat for this. The mushrooms take care of that meaty flavor for you. I had never bought udon noodles before, and after realizing I had to look up online how long you are supposed to cook them (the package lacked English directions), I got to taste them. They are saltier than I expected, so keep that in mind when preparing your soup. On purpose, I added water instead of more broth to keep the salt level in check.



We served the soup with some Asian veggies. You could stir spinach into this, or have the vegetable on the side like we did. This dish does not have any complicated ingredients. The only items we do not always have on hand are the udon noodles and cilantro. The beef was a splurge. You could just as easily make this more like a ramen by adding a poached egg. I also want to try replacing the cup of water with the “broth” you get from re-hydrating the mushrooms. It is supposed to have a lot of flavor, and I think would enhance this dish even more.


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