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Spicy Beef Udon Noodle Soup with Hot Chili Oil


Prep Time: 10 minutes

Cook Time: 6 hours

  • 1 package J-Basket Japanese Udon noodles
  • 1 ½ lb chuck or stew meat (1 inch cubes)
  • 1 small yellow onion, chopped
  • 1 piece of ginger, peeled and sliced thin
  • 3 garlic cloves
  • 1 green onion, sliced thin
  • 1 dried chili pepper
  • 2 tablespoons of Nishiki rice vinegar
  • 2 tablespoons honey
  • ½ cup of Kikkoman soy sauce
  • 4 cups beef stock
  • 2 tablespoons Dynasty Chili Oil
  • 1 tablespoon chopped cilantro for topping
  1. In a slow cooker or dutch oven, add beef cubes along with onion, ginger, garlic, chilies, rice vinegar, beef stock, and soy sauce. Let that go for 6 hours on high. When meat is nice and tender, turn off the slow cooker and begin making your soup.
  2. Bring salted water to a boil in a pot on the stove. Cook the udon noodles and then, strain. Put the beef and broth into a bowl and add your cooked udon noodles, chopped green onion, and fresh chopped cilantro. Serve right away.

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Dish Type / Ethnic Cuisine