In a recent search through the freezer I ran across a single serving of velveted beef, broccoli and mushrooms which I transformed into a filling pot of noodle soup … enough for three servings. Although I already had the seasoned beef and vegetables, I’ve included a recipe (found online) for cooking the beef and mushroom mixture from scratch. If desired, you may add a cup of prepared broccoli florettes to the recipe.
Niko (Beef) Udon Noodle Soup – serves 2-3
1 portion of seasoned beef and mushrooms (RECIPE follows)
Soup Base Recipe
4 cups dashi stock
1-1 1/2 inch fresh ginger, peeled and julienned
1-2 pkg udon noodles**
1/8-1/4 tsp salt
2 tbsp soy sauce
3 tbsp mirin
2 tbsp sake
2-3 green onion tops, thinly sliced for garnish
shichimi powder, to taste (Japanese chili pepper)
** I added one package of fresh udon noodles which only need to be cooked for three minutes.
In a medium sized soup pot, add the dashi stock, ginger, salt, soy sauce, mirin and sake. Bring to a boil over medium/medium-high heat.
Add the seasoned beef and vegetables and stir until warmed through. Add the udon noodles and cook according to package directions. Taste and add more salt, if needed.
Divide among two or three bowls and garnish with green onions and shichimi powder.
Seasoned Beef and Mushrooms Recipe
2-3 tsp vegetable oil, as needed
1/2 onion, thinly sliced
3-4 mushrooms, thinly sliced
225 gm/ 1/2 lb thinly sliced beef (chuck or rib eye)
1 tbsp sugar
1 tbsp soy sauce
In a large saute pan, heat two teaspoons of oil over medium/medium-high heat. Add the sliced mushrooms and saute until golden on both sides. Remove to another plate. If needed, add another teaspoon of oil, heat and then add the onions and saute until softened and translucent. Add the beef and brown on all sides. Don’t move the beef around until it has seared and loosened from the bottom of the pan. Once all the beef has been browned, add sauteed mushrooms, the sugar and the soy sauce and let it caramelize a bit.
Add the beef and mushroom mixture to the soup base.