Udon Noodle and Beef Soup

I’m excited to share this Asian-inspired soup, which combines some of my favorite flavors—ginger, garlic, and a nice, savory broth. I’ve always loved the bold, aromatic notes of Asian cuisine, and ginger in particular is something I can’t get enough of. This soup keeps you warm from the inside out. It’s also great when you’re feeling under the weather; the heat from the ginger and the soothing broth is just so comforting.

Ingredients:

• 200g udon noodles

• 1/2 lb. lean ground beef

• 1/2 onion, sliced

• 5-6 baby Bok choy

• 1/4 cup soya sauce (Kikkoman is best)

• 4 cups of low sodium beef broth

• 1 cup water

• 1 tbsp. gochujang

• 2 cloves garlic, minced

• 1 tsp sugar

• 1 tbsp. ginger, finely chopped

• 1/2 tsp chili flakes (more if desired)

• 1 tbsp. Worcestershire sauce

• 1 tsp sesame oil

• 1 tbsp. cooking oil (oil of choice)

• Black pepper to taste

Instructions:

• In a bowl, combine the soya sauce, Worcestershire, ginger, garlic, sugar and chili flakes.

• Prepare the baby Bok choy by cutting off the ends, and separating the leaves.

• Heat your cooking oil in a large saucepan to medium heat. Add the beef and cook for 4-5 minutes, chopping it up into small bits. Drain any excess fat if needed.

• Add the gochujang, onion and Bok choy to the pan and cook for 2-3 minutes. Add your soya sauce mixture and cook for another minute.

• Add the beef broth and water. Bring the soup to a boil, then turn the heat to medium-low and simmer for 5-6 minutes. Add your udon noodles and simmer for another 2-3 minutes. Season the soup with black pepper to taste.

NOTE: You could substitute the beef for tofu to make this dish vegetarian

Here's what we listened to:

https://open.spotify.com/playlist/482yUcrUd5Gr533MIBZfLj?si=m2cbSefyQnGqs6CEKQp6bg