Beef Udon Soup (Niku Udon)

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 instant dashi soup stock, 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