how to make ultimate Udon broth with beef and mushrooms

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Udon broth with beef and mushrooms. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Udon broth with beef and mushrooms is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Udon broth with beef and mushrooms is something that I’ve loved my entire life.

Table of Contents


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


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Garnish with the onions and add a splash of the black vinegar.

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