This is a Korean inspired Steak Noodle Soup. It’s very simple to make and it’s really tasty. Perfect on a rainy day. I prefer to use sirloin for this but you can use ribeye if you prefer. Of course, beautifully marbled wagyu sirloin steaks are best. As for the noodle, I have used thin udon noodles. It can be substituted with rice noodles or any other noodles. This soup is not spicy so it’s different compared to the Korean Spicy Beef Noodle Soup. It can be served with any vegetables like Pak Choy, spinach, kale, cabbage or broccoli. I have also added a soy cured egg yolk to add to the taste. I hope you like this bowl of heart warming steak noodle soup.

Ingredients (serves 4)

• Sirloin Steak 350g x 2
• Thin udon noodles x 750g
• Vegetable of choice (I used broccoli and edamame)

Steak Marinade

• 2 tbsp soy sauce
• 1 garlic (finely chopped)
• 1 tbsp sesame oil
• 1 tsp mirin
• 1 tbsp rice wine 
• 1 tsp fish sauce
• Ground pepper

Soup Base

• Garlic cloves x 2 (finely chopped)
• Onion x 1 (sliced)
• Ginger 2 x 3cm (chopped)
• Spring onion x 3 (chopped)
• Carrots x 4 (sliced)
• Bay leaves x 2
• Beef stock (1 litre)
• Oregano x 1 tsp
• Soy sauce x 2 tbsp
• Sesame oil x 1 tbsp
• Mirin x 1 tbsp
• Fish sauce x 1tbsp
• Chives 

Soy Cured Egg Yolk (Optional)

• 4 egg yolk
• Soy sauce x 4 tbsp
• Sesame oil x 1 tsp
• Mirin x 2 tbsp
• Rice wine x 1 tsp

Garnish

• Seaweed Nori (cut into strips)
• Spring Onion
• Sesame seeds

Methods

If you like soy cured egg yolk. It’s important to prepare it first. In a bowl, add 4 tbsp soy sauce, 2 tbsp mirin, 1 tsp rice wine, 1 tsp sesame oil. Mix the ingredients. Separate the egg yolk and from the egg white. Gently place the egg yolk into the soy mix. Cure for at least 6 hours.

Next, marinate the steaks with for at least 3 hours. Make sure the ingredients are all rubbed in.

It is best to prepare homemade beef stock if you can. It can be made from stock bones, stew meat or beef scraps and carrots and onions. Make sure you brown the meat/bones (by roasting ideally) before making the stock.

Next, prepare the soup base. In a large pan, brown the garlic, onion, bay leaves and ginger in sesame oil. Then, add the carrots, spring onions and chives. Now, add the stock. Stir well and bring to a boil. Then, add soy sauce, fish sauce, mirin and ground pepper to taste. Simmer for 20 minutes.

Now, cook the steaks. You can grill, barbecue or pan fry the steaks. I pan fried mine. Depending on thickness and how you like it, I prefer mine medium rare so its about 3 minutes each side. Generally, with steak about 2cm (3/4 inch) thick; 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium.

Whilst the steak is resting, put your udon noodles into the soup base and bring to boil. Cook the noodles for 2 -3 minutes (pending on thickness). You can also add in your vegetable at the just before the noodle (which I do) or cook them separately.

Sliced your steak into strips. Put the noodles into a bowl, followed by the vegetable and the steak. Add the soy cured egg yolk. Garnish with seaweed nori strips, spring onion and sesame seeds. Eat it whilst hot! Enjoy!