Beef udon soup is a classic Japanese noodle soup. This slow cooker version uses low-sodium broth, tender slices of beef, and thick udon noodles.
This is my second soup recipe this week. Winter time means lots of soups in my house, can you tell?
Use your preferred cut of beef whether it be flank steak, sirloin, chuck roast, brisket, etc. Since it’s been slow cooked until tender and sliced thin, you have a lot of leeway here. To make this more traditional Japanese soup, replace the low-sodium beef broth with a Japanese dashi stock.
I used mushroom flavored udon noodles. They’re fresh and pre-cooked; prefect for dropping into a soup or even a stir-fry. I added the udon noodles at the end of the cooking. They warmed through in just a few minutes.
Since the meat is sliced thin and the udon noodles are already cooked, this soup cooks fairly fast. It’s done within an hour or so.Print
- 7.25 ounces pre-cooked udon noodles
- 1 lb beef, sliced thinly
- 6 cups low-sodium beef broth
- 1/4 lb bok choy
- 4 ounces enoki mushrooms
- 1/4 lb snow peas
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, peeled & cut into large chunks
- 1/4 rice wine vinegar
- 1 tbsp low-sodium soy sauce
- 1/2 tsp salt
- Garnish: egg, green onion, shredded carrot.
- Add all ingredients EXCEPT the udon noodles to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Add udon noodles and cook an additional 5-10 minutes or until warmed through.
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