Japan · Comforting noodle soup · 40 minutes

Niku Udon — Japanese Beef Udon Noodle Soup

Name: Niku Udon (Japanese Beef Udon Noodle Soup)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 800 g (about 1¾ lb) fresh or frozen udon noodles; 300 g (10½ oz) thinly sliced beef ribeye or sirloin; 1 medium onion, thinly sliced; 1 tbsp neutral oil; 1 tbsp soy sauce, for the beef; 1 tbsp mirin, for the beef; 2 tsp sugar, for the beef; 1.2 liters (5 cups) prepared dashi stock, made with kombu and bonito or packaged dashi; 4 tbsp Japanese soy sauce, for the broth; 3 tbsp mirin, for the broth; 1 tsp sugar, or to taste; 2–3 scallions, finely sliced; 4 slices narutomaki fish cake, optional; Shichimi togarashi (Japanese seven-spice blend), optional

Niku udon combines thick, chewy udon noodles with an aromatic dashi broth and tender beef simmered with onion, soy sauce and mirin. It's a warming Japanese comfort meal that comes together in about 40 minutes.

AI-generated illustration of Japanese beef udon noodle soup with scallions and narutomaki fish cake

Illustrative AI-generated image. Traditional-inspired home recipe; not independently kitchen-tested by Asian Table Atlas.

Prep: 15 minCook: 25 minTotal: 40 minServes: 4

Ingredients

800 g (about 1¾ lb) fresh or frozen udon noodles
300 g (10½ oz) thinly sliced beef ribeye or sirloin
1 medium onion, thinly sliced
1 tbsp neutral oil
1 tbsp soy sauce, for the beef
1 tbsp mirin, for the beef
2 tsp sugar, for the beef
1.2 liters (5 cups) prepared dashi stock, made with kombu and bonito or packaged dashi
4 tbsp Japanese soy sauce, for the broth
3 tbsp mirin, for the broth
1 tsp sugar, or to taste
2–3 scallions, finely sliced
4 slices narutomaki fish cake, optional
Shichimi togarashi (Japanese seven-spice blend), optional

How to make niku udon

Prepare 1.2 liters (5 cups) of dashi according to the packet instructions, or steep kombu in water and briefly infuse with bonito flakes, then strain. Set aside.
Heat neutral oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened.
Add thinly sliced beef, 1 tbsp soy sauce, 1 tbsp mirin and 2 tsp sugar. Stir and cook until the beef is fully cooked and the onion is tender, about 4–6 minutes. Set aside, keeping warm.
Bring dashi to a gentle simmer in a separate pot. Stir in 4 tbsp soy sauce, 3 tbsp mirin and 1 tsp sugar. Taste and adjust: the broth should be savory with gentle sweetness, not overly salty.
Cook fresh or frozen udon noodles according to the package instructions, usually 1–3 minutes for precooked noodles or longer for dried noodles. Drain; rinse briefly if the package recommends it.
Divide noodles among four large serving bowls. Ladle hot seasoned dashi broth over each portion.
Top with cooked beef and onion, sliced scallions, and optional narutomaki. Sprinkle with shichimi togarashi if desired. Serve immediately while hot.

Quick dashi shortcut

For an easier weeknight meal, use instant dashi granules or a ready-made Japanese dashi broth according to the product directions. Adjust soy sauce to taste because packaged dashi and noodle soup bases vary in saltiness.

Tips for the best beef udon

Slice beef thinly: Partially freezing the meat for 15–20 minutes makes slicing easier. Cook noodles separately: This prevents excess starch from clouding the broth. Assemble at serving time: Udon noodles continue to absorb broth as they sit.

Variations

Add shiitake mushrooms, spinach or a soft-cooked egg if you like. For a more robust flavor, add a little of the cooked beef's sweet soy pan juices to each bowl.

Helpful kitchen tools

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