Chef's Recipe: Soy soup udon noodles with braised beef and soft boiled creamy egg

September 03, 2018

As part of our Chefs focus feature we bring you a tasty recipe for

Soy Soup Udon Noodle with Braised Beef and Soft Boiled Creamy Egg

 This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen is in Truro Cornwall, where she teaches authentic Japanese home style cooking and children’s baking.

Recipe for Two




  • 100g Beef shoulder
  • 1 Onion
  • 1 pinch of Sea salt
  • 1 Tbsp of Sun flower oil
  • 2 Eggs
  • 100ml of Water
  • 1 heaped tbsp of dashi powder
  • 3 Tbsp of Japanese soy sauce
  • 3 tsp of Sake
  • 1/2 tsp of Sugar 
  • 2 bunch of Udon noodles
  • 1 stalk spring onion (chopped)
<Soy Soup>
  • 300ml Water
  • 400ml Kelp (Kombu) & Bonito broth**
  • 80ml of Japanese soy sauce
  • 50ml of Sake
  • 1 tsp of Sugar
  • 2 pinches Sea salt 
<Kelp & Bonito broth>
  • 600ml Water
  • 5g Dried kelp (Kombu) 30g Dried bonito flakes 
  • **You can substitute 400ml hot water and 2 Tbsp dashi powder for the broth 
(Before starting anything, it is recommended to soak the kelp needed for the soup element of this dish in water over night in the fridge, or just 2 hours at room temperature)

1. Cook the beef until its browned through nicely,
Slice the beef really thinly and then on a separate chopping board slice the onion finely.
Pour the oil in a frying pan and stir in the beef and onion on high heat. Add the pinch of sea salt, water dashi powder, soy sauce, sake and sugar, and simmer until the onion turns tender and nice golden brown colour.

2. Making the soup
(In preperation you will need to line a large strainer with kitchen towel and set over a saucepan.
(We will now need to use the kelp that has been been soaking in water)
Transfer the kelp and water into a sauce pan. Bring the water to a boil and when it’s almost boiling, turn off the heat and remove the kelp from the water.
The ideal cooking temperature is 75 -80 Degrees Centigrade
Add dried bonito flakes and simmer for 1 minute until all flakes sink to the bottom of pan. Pour the broth over the large strainer that you previously prepared above.
Gently squeeze the kitchen paper to release any remaining broth into the sauce pan. 
You are under no pressure to make this broth, you can substitute it for 400ml of hot water and 2 Tbsp dashi powder for the broth.
Add sea salt, soy sauce, Sake and sugar to the broth and bring it to the boil. 

3. Meanwhile now its time to make the soft boiled creamy egg 
Boil 1 litre of water in a deep sauce pan (ideally you want a thicker iron sauce pan). Once the water boils, remove from the hob, pour 200ml cold tap water into it and immediately put the eggs in the water using a ladle. 
Put the lid on and leave it aside for 12 minutes in a room temperature.
Dry the eggs from the water and let them be for more 4 minutes in a room temperature. 
Transfer to the fridge until you need to use it.

4. Dishing the Udon up 
Boil the Udon noodle according to the pack instructions, then drain well.
Put the Udon in a bowl and pour the hot soup. Add the beef on top, crack the egg and sprinkle spring onion.
Serve with Japanese seven chilli powder (shichimi) alongside. 

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