Whenever I want a light and cozy meal, I turn to beef udon soup (niku udon) because it's warm, savory, and deeply comforting.
I love visiting Marugame Udon restaurant in my hometown for their udon soup but with this recipe, I can easily enjoy it on a busy weeknight or a chilly day.
What Is Beef Udon (Niku Udon)?
Niku udon literally means “meat udon,” and it’s a popular Japanese noodle dish made with thick wheat udon noodles, a soy-based dashi broth, and thinly sliced beef simmered with onions.
Compared to ramen, beef and udon noodles are softer and lighter with a broth that’s clean, clear, and slightly sweet (which I prefer).
Why You’ll Love This Beef Udon Soup
- Quick and comforting: Ready in about 30 minutes, but tastes like something you’d order at a local udon restaurant.
- Simple pantry ingredients: Mostly basic seasonings plus instant dashi for big flavors.
- Customizable: Easy to adjust sweetness, saltiness, or toppings to make it just right for you.
Equipment You’ll Need
- Large skillet
- Medium pot
- Mixing bowl
- Strainer
Ingredients for Beef Udon Soup
Beef and Onions
- Thinly sliced beef: I like using thinly sliced ribeye beef but you can use whichever cut you prefer!
- White onion: Adds sweetness as it softens and caramelizes.
- Garlic
- Soy sauce
- Sugar
- Salt
Noodles and Soup
- Udon noodles: Thick, chewy noodles that hold the broth beautifully
- Water
- Hondashi (instant dashi soup stock): Gives the broth its signature Japanese flavor. You can purchase this at your local Asian grocery store or on Amazon.
- Mirin: Adds gentle sweetness and shine
- Sugar
- Soy sauce
- Salt
- Green onion
Customizations
- Swap the protein: Use thinly sliced chicken, pork, or even tofu for a lighter version.
- Add vegetables: Mushrooms, spinach, or bok choy slide right into the broth.
- Make it spicy: A little chili oil or chili flakes on top adds warmth.
How to Make Beef Udon Soup
Marinate the Beef
In a bowl, combine the sliced beef, onion, garlic, soy sauce, sugar, and salt. Mix until everything is evenly coated.
Let it sit for 10–15 minutes so the flavors soak in.
Cook the Beef
Heat a large skillet over medium-high heat with some oil.
Add the marinated beef and onions and cook, stirring often, until the beef is just cooked through and the onions are soft and lightly caramelized. This only takes about 3–4 minutes. Set aside.
Cook the Udon Noodles
Bring a pot of water to a boil and cook the udon noodles according to the package directions. (I used frozen udon, which just needs 2–3 minutes to separate and become chewy and bouncy.)
Drain and rinse briefly under cold water to remove excess starch.
Make the Soup Broth
In a separate pot, combine the water, instant dashi, mirin, sugar, soy sauce, and salt. Bring to a gentle simmer and stir until everything is dissolved. Taste and adjust seasoning as needed.
Assemble the Beef Udon Soup
Divide the cooked udon noodles into serving bowls.
Ladle the hot soup over the noodles, top with the beef and onions, and finish with chopped green onions. Serve hot and enjoy right away.
Storage
The broth and beef can be stored separately in the fridge for up to 3 days.
Reheat gently on the stove and add freshly cooked noodles for the best texture.
Tips to Make the Perfect Beef Udon Soup
- Don’t overcook the beef: Thin slices cook fast and stay tender when just barely done.
- Balance the broth: A little sweetness goes a long way, so adjust slowly.
Frequently Asked Questions (FAQs)
What cut of beef is best for this?
Thinly sliced beef like ribeye, sirloin, or chuck works best. If you’re buying from an Asian market, look for beef labeled for sukiyaki or shabu-shabu.
Where do you find instant dashi soup stock?
You can find instant dashi at Asian grocery stores or online. It’s usually in granule or packet form and keeps well in the pantry.
Can you freeze this?
The broth and beef freeze well for up to 2 months, but it’s best to freeze them without the noodles. Cook fresh udon when you’re ready to serve.
Related Recipes You’ll Love
- Easy Miso Soup
- Easy Wonton Soup
- Egg Drop Soup
- Hot and Sour Soup
- Creamy Peanut Miso Ramen
- Thai Red Curry Wonton Soup
Beef Udon Soup (Niku Udon)
Equipment
Ingredients
Beef and Onions
Noodles and Soup
- 16 oz udon noodles
- 4 cups water
- 2.5 teaspoon hondashi instant dashi soup stock
- 2 tablespoon mirin
- 1 teaspoon sugar
- 2 tablespoon soy sauce
- ½ teaspoon salt
- Chopped green onions
Instructions
- In a bowl, combine the sliced beef, sliced onion, minced garlic, soy sauce, sugar, and salt. Mix well until everything is evenly coated. Let marinate for about 10–15 minutes.8 oz thinly sliced beef, ¼ white onion, 3 cloves garlic, 2 tablespoon soy sauce, 2 teaspoon sugar, ¼ teaspoon salt
- Heat a large skillet over medium-high heat. Add the marinated beef and onions and cook, stirring frequently, until the beef is just cooked through and the onions are softened and lightly caramelized, about 3-4 minutes. Remove from heat and set aside.
- Bring a medium pot of water to a boil and cook the udon noodles according to package instructions. I used frozen udon noodles and boiled it for about 2-3 minutes until they separated and became chewy and bouncy. Drain well and rinse under cold water for about 10-15 seconds to remove excess starch.16 oz udon noodles
- In a separate pot, add the water, instant dashi stock, mirin, sugar, soy sauce, and salt. Bring to a gentle simmer and stir until everything is fully dissolved and the soup is well balanced. Taste and adjust with additional salt or mirin based on your preference.4 cups water, 2.5 teaspoon hondashi, 2 tablespoon mirin, 1 teaspoon sugar, 2 tablespoon soy sauce, ½ teaspoon salt
- Add udon noodles to serving bowls and ladle the hot soup over it. Top with the cooked beef and onions, then garnish with chopped green onions. Serve hot and enjoy immediately.Chopped green onions
Angi says
Thanks for sharing this amazing recipe
Kien says
Just made this. So easy and quick to make. Taste just like restaurant style! Thank you!
Herman says
Thanks so much, so glad you liked it!