Udon, beef and mushroom soup

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


4 cups good quality chicken stock

2 tablespoons mirin

2 tablespoons soy sauce

1 teaspoon ginger, grated

1 package (14-ounce) udon noodles

1 tablespoon unsalted butter

4 ounces sirloin steak, thinly sliced

1 cup sliced cremini mushrooms (brown button)

2 green onions, thinly sliced


In a large saucepan, combine stock, mirin, soy sauce and ginger. Bring to boil. Add noodles and reduce heat to low. Cook for 5 minutes, or until noodles are plump and tender.

Meanwhile, melt butter in a skillet over medium high heat; add beef and cook for 2 minutes. Add mushrooms and 1 tablespoon soup broth and cook for 3 minutes. Transfer to saucepan. Taste and add more soy sauce if required. Top with green onions.

Udon is a type of thick wheat- our noodle popular in Japanese cuisine. They are usually served with a warm broth or cold with a dipping sauce.

Mirin is sweet rice cooking wine and can be found in the Asian section of the supermarket.