Wednesday, October 1, 2008
Sukiyaki-Inspired Beef Udon Soup
I say Sukiyaki-inspired because this is not an authentic sukiyaki dish. A true sukiyaki uses thinly sliced beef. Plus, it has tofu and other kinds of vegetables like the napa cabbage, fresh mushrooms. Here in this country, they often serve Sukiyaki bowls with mung bean vermicelli (sotanghon). Well, I did not have any of those ingredients on hand. So, I had to improvise. :)
Instead of vermicelli, I used the instant udon noodles pack I had in my pantry. Instead of sliced beef, I used roughly chopped up beef bits I found in my freezer. I did not have veggies, so I just chopped up the green onions I have.
But the sauce! This is the authentic sukiyaki sauce! Made of beef broth, good quality soy sauce, mirin and sugar. The sauce made all the difference!
1 pack instant udon noodles (flat noodles)
200 gms sliced beef, marinated in 1 T soy sauce, and 1 T cornstarch
1 C beef broth
2 T sugar
2 T mirin
4 T good quality Japanese soy sauce
1 fresh egg
green onions, chopped
1. Combine the beef broth, soy sauce, sugar, and mirin in a pot. Heat to boiling.
2. Add in the instant udon noodles. (The pack says cook for only 3 minutes.) So, after 2 minutes, add in the marinated beef. Cook for 1 minute further.
3. When noodles and beef are cooked, drop in 1 fresh egg. You may choose to stir to break up the egg. Or like me, I just stirred the egg whites, after which I left my egg yolk whole poached in the soup. Ladle in a bowl and sprinkle with chopped green onions.
Instant, hot, delicious meal when you are in a hurry. After all that's the essence of Presto Pasta, right?
Sharing this dish with the Presto Pasta Nights community, headed by Ruth of Once Upon a Feast. This week's host is Ulrike of Kuchenlatein. To see last week's yummy dishes, check out the round-up done by Ruth at Once Upon a Feast.