i love udon noodles. i specifically love tempura udon soup, but when i'm lazy to make tempura shrimp or veggies (let's face it... it never comes out quite like at a japanese restaurant), i just substitute it with some thinly sliced beef and add other veggies.
with both e and i feeling stuffy and a bit under the weather, quick udon soup was definitely going to be the dinner of choice. so i opened up the fridge to see which veggies were available for picking. i chose shiitake mushrooms, snap peas and bean sprouts. mmm.
mistuwa sells small packages of meat products - i.e. a 1lb package of thinly sliced beef costs about $3! anyway, it's the perfect sized portion for 2ppl.
1 packet udon soup base
1 packet of udon noodles
1lb roast shabu shabu (thinly sliced beef)
1 tbsp grated ginger
1 cup of sliced shiitake mushrooms
1 cup of snap peas
1 cup of bean sprouts
some kosher salt & pepper (to taste)
some ichimi tougarashi (chili powder)
*all ingredients can be found in specialty grocery stores, in the international aisle in your local grocery store or online.
boil about 3-4 cups of water (depending on how much broth you want). once it's come to a rolling boil, add the grated ginger, udon noodles, mushrooms and snap peas. allow that to cook for about 3-5mins, then add the shabu shabu to the pot to cook through. you may or may not want to add some salt and pepper to the soup. the soup base may give enough flavor for you. i added just a little bit of salt, and some pepper.
once the meat is cooked and the veggies and noodles are tender, start ladling it into serving bowls.
top with bean sprouts and use the tougarashi for seasoning.