400g Jumbo udon
150-200g Karubi (beef) – season with some salt, corn flour & corn oil
4 cups Water
2-3tbsp Miso (adjust to your taste)
Shredded Nori seaweed & Bonito flakes
- In pot boil water with hondashi. Add in the miso through a strainer, use the back of the spoon to press the miso into the dashi stock. Let it simmer for a few mins and switch off fire.
- In another pot, boil enough water, add in the udon to cook for about 2 mins and put in serving bowl.
- Put the karubi into the boiling water and make a quick stir and put on top of the udon.
- Then pour the miso soup on it together with some nori seaweed and bonito flakes.
note: add egg on udon (if preferred) before pouring the miso soup