Soy-Free Beef Udon
Experience the comforting flavors of Japan with this Soy-Free Beef Udon, a savory and hearty noodle soup designed for those avoiding soy-based ingredients. This recipe combines tender slices of beef sirloin, silky udon noodles, and vibrant vegetables like julienned carrots, spinach, and scallions in a rich, umami-packed broth made from soy-free dashi, mirin, and beef broth. Fragrant garlic and ginger elevate the dish, while a splash of rice vinegar adds a subtle tang for balance. Ready in just 35 minutes, this quick and wholesome meal is perfect for busy weeknights or when you’re craving a warming, nourishing bowl of noodle soup. Serve it fresh with a sprinkle of chopped scallions for a restaurant-worthy presentation in the comfort of your home.
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Recipe Information
Ingredients
- 8 oz Udon noodles
- 8 oz Beef sirloin, thinly sliced
- 4 cups Beef broth
- 2 tbsp Mirin
- 1 tbsp Dashi powder (soy-free)
- 1 tbsp Rice vinegar
- 1 tbsp Vegetable oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 4 stalks Scallions, chopped
- 1 medium Carrot, julienned
- 2 cups Spinach
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cook the udon noodles according to package instructions. Drain and set aside.
In a large pot over medium heat, add the vegetable oil. Once hot, add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Add the beef slices to the pot and cook until browned evenly, about 3-4 minutes. Remove and set aside.
To the same pot, add beef broth, soy-free dashi powder, mirin, and rice vinegar. Stir to combine and bring to a gentle boil.
Reduce the heat to a simmer and add julienned carrot and chopped scallions to the broth. Cook for 3-4 minutes until the carrots are slightly tender.
Stir in the cooked udon noodles and reserved beef slices. Simmer for another 2 minutes to allow flavors to meld.
Add spinach to the pot and cook until just wilted, about 1 minute.
Season the soup with salt and black pepper, adjusting to taste.
Divide the udon, beef, and vegetables into 4 bowls and ladle the hot broth over them.
Garnish with additional chopped scallions if desired and serve hot.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 5447 mg | 237% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 21.6 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
