With Leek and Beef! This is the fantastic Japanese recipe that we bring you today, Friday, to our blog. A nutritious and daring noodle soup to welcome the lower temperatures that are already announced for this weekend. As the authentic recipe is made with a variety of spring onion with a long white stalk that can only be found in Asian grocery stores, we have opted to use leeks to facilitate the preparation process. Spring onions and leeks have very similar health properties and help you to enjoy a warm recipe like this one, an excellent solution against colds! Do you want to know the step by step?
For this recipe you will need the following ingredients: 200 g dried udon noodles, 1 tablespoon vegetable oil, 150 g beef flat top, 1 medium leek, finely chopped, 1 small piece of fresh ginger, peeled and cut into julienne strips, 100 ml noodle sauce, 600 ml water, 2 tablespoons miso paste in a medium colour and sansho pepper.
Preparation: Cook the noodles for 2-3 minutes in a pan of boiling water. Add a cup of cold water when it is about to overflow and bring back to the boil and boil for a further 2-3 minutes. Pour the noodles into a colander, rinse under the tap and allow to drain. Next, put a saucepan over medium heat, add the vegetable oil and sauté the leek and beef. Add the ginger, mojo and water (you can vary the amount of water according to your preference). Next, add the miso paste gradually to make sure it dissolves completely. Finally, stir in the noodles and continue to heat for a further 2-3 minutes but do not let it boil. Serve the soup in two bowls and wait for the sansho pepper on top, and voilà!