Description
A savory Japanese‑style udon noodle soup with tender hot‑pot beef, vegetables, and dashi broth—designed for freezer‑prep and quick reheating for effortless weeknight meals.
Ingredients
1 medium onion, thinly sliced
2–3 stalks green onion, cut into 2‑inch pieces (reserve some for garnish)
300–400 g hot‑pot sliced beef
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
½ tsp black pepper
4 cups dashi stock
3 packs frozen udon noodles
½ cup broccoli florets
½ cup sliced carrots
Instructions
- Sauté sliced onion in a pan over medium heat for 2–3 minutes until softened.
- Add hot‑pot beef and cook 2–3 minutes until separated.
- Season with soy sauce, mirin, sake, and black pepper; simmer ~10 min.
- Meanwhile, bring dashi stock to simmer in separate pot.
- Add frozen udon noodles, broccoli, and carrots; cook until noodles heated and veggies tender.
- Remove from heat; cool slightly, then portion noodles, veggies, beef, and onions into freezer-safe containers or bags.
- Pour in enough broth to cover contents, seal, label, and freeze.
- After thawing overnight, gently reheat soup on stove over medium heat until warmed, stirring occasionally.
- Ladle contents with broth into bowls, garnish with sliced green onion.
Notes
- Use thinly sliced pork or chicken instead of beef as preferred.
- Swap or add vegetables like mushrooms, spinach, bok choy, or snap peas.
- Add chili oil, shichimi, or chili paste during reheating for heat.
- Stir in miso paste when reheating for umami depth.
- Reserve garnish fresh; don’t freeze green onion slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (initial) + reheating time
- Category: Main Dish
- Method: Freezer meal & stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: ≈1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
