Udon broth with beef and mushrooms

As nights get nippy, take comfort in a hearty Japanese-style dinner, perfect for warming up your midweek, without breaking a sweat!

Recipe «Udon broth with beef and mushrooms» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 4 cups beef stock, 1 tbsp sake*, 1 tbsp mirin*, 1 tsp peeled, grated fresh ginger, 1 tbsp light soy sauce , 2 tbsp peanut oil, 350g shaved raw beef*, 100g fresh shiitake mushrooms , 115g can bamboo shoots, drained, 300g pre-cooked udon noodles, 4 spring onions , sliced on the diagonal, Splash of Chinese black vinegar*.

Ingredients:

• 4 cups beef stock 
• 1 tbsp sake* 
• 1 tbsp mirin* 
• 1 tsp peeled, grated fresh ginger 
• 1 tbsp light soy sauce 
• 2 tbsp peanut oil 
• 350g shaved raw beef* 
• 100g fresh shiitake mushrooms 
• 115g can bamboo shoots, drained 
• 300g pre-cooked udon noodles 
• 4 spring onions , sliced on the diagonal 
• Splash of Chinese black vinegar* 

Instructions

1. Place stock, sake, mirin, ginger and soy in a saucepan, bring to the boil, then reduce heat to low and simmer for 10 minutes. Season with salt and pepper.
2. Heat oil in a wok over high heat, then when it is smoking, add beef and stir-fry for 1 minute. Add mushrooms and bamboo shoots, stir-fry for a further minute, then add 4 tablespoons of simmering broth, cook for 1 minute.
3. Drop the noodles in boiling water for a few seconds to reheat, then drain and place in serving bowls. Pour the broth over, and top with beef and mushrooms.
4. Garnish with the onions and add a splash of the black vinegar.