Easy Beef Udon Noodle Soup


– 1 tablespoon olive oil – 5 cm piece of ginger, grated or thinly sliced – 2 garlic cloves, minced or thinly sliced – 2 spring onions, sliced – separate the white parts from the green part – 1 liter good quality beef stock – 1 – 2 tablespoons light soy sauce – 1 tablespoon sugar (optional)


– 250 g rump steak, sliced into thin strips (preferably grass-fed beef) – 250 g udon noodles or egg noodle – 150 g broccoli – 150 g sugar snap pea

Instructions: 1. In a large saucepan with a lid, heat olive oil over medium heat. 

Add the ginger, garlic, and white parts of the spring onions. Cook until fragrant, approximately 2 minutes. 

1. Pour in the beef stock and simmer with the lid on for about 5 minutes. 2. Stir in the soy sauce and optional sugar, then add the sliced rump steak strips.

Add the green vegetables and noodles to the pot and cook for approximately 5 minutes or until the noodles are cooked.

Serve the soup in bowls, garnished with the green parts of the spring onion.




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