Udon is the most amazing thick gorgeous Asian noodle. Here, paired with some of our favourite ingredients in a steamy broth spiked with ginger–The crunch of crisp green onion, is the perfect ending.
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 cups good quality chicken stock
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger, grated
  • 1 package (14-ounce) udon noodles
  • 1 tablespoon unsalted butter
  • 4 ounces sirloin steak, thinly sliced
  • 1 cup sliced cremini mushrooms (brown button)
  • 2 green onions, thinly sliced


In a large saucepan, combine stock, mirin, soy sauce and ginger. Bring to boil. Add noodles and reduce heat to low. Cook for 5 minutes, or until noodles are plump and tender.

Meanwhile, melt butter in a skillet over medium high heat; add beef and cook for 2 minutes. Add mushrooms and 1 tablespoon soup broth and cook for 3 minutes. Transfer to saucepan. Taste and add more soy sauce if required. Top with green onions.

Udon is a type of thick wheat- our noodle popular in Japanese cuisine. They are usually served with a warm broth or cold with a dipping sauce.

Mirin is sweet rice cooking wine and can be found in the Asian section of the supermarket.