Beef Udon Noodle Soup

February 18, 2017 10:18 AM

Maureen Clancy of the F.D. Myers Education Center and student Dillon Brooks demonstrate a refreshing take on Beef Udon Noodle Soup with Dan in the Let's Eat Kitchen.


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8 cups beef broth to decrease sodium content use low salt beef  consommé ,
1 Tb. honey
1 Tb. gluten free  soy sauce
2 tsp. fresh grated ginger
2 cups  shitake mushrooms- reconstituted
3/4 lb. beef tenderloin extra thin sliced
4 cups  udon noodles
fresh chili or chili flakes

Sprinkle with thinly sliced green onions, or fresh leeks

Top with sliced radish, &cilantro leaves for a fresh garnish


1. Bring beef stock to boil, then reduce to simmer
2 .Reconstitute the dried mushrooms in hot miso broth for about 10 minutes, add to the stock.

3. In a soup pot or wok add everything but the beef, simmer 10 minutes.
4. Add your very thinly sliced beef tenderloin simmer just 4- 5 minutes, remove from heat top with green onions or sliced leeks

Nutrition Facts    Amount per Serving

  • Calories268.6
  • Total Fat11.4 g
  • Saturated Fat4.6 g
  • Polyunsaturated Fat0.5 g
  • Monounsaturated Fat4.8 g
  • Cholesterol38.6 mg
  • Sodium1,272.1 mg
  • Potassium505.3 mg
  • Total Carbohydrate23.2 g
  • Dietary Fiber0.7 g
  • Sugars3.9 g
  • Protein19.8 g
  • Vitamins A,B,C,D,E
  • Calcium4.6 %
  • Copper7.8 %


Joel Landas

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