Sukiyaki Noodle Soup

Sukiyaki Noodle Soup is a comforting fusion dish that combines the rich flavors of Japanese sukiyaki with gluten-free noodles, creating a deliciously savory broth. Perfect for a cozy dinner, this soup is packed with fresh vegetables and tender proteins for a wholesome meal.

Ingredients

• Gluten-free udon noodles - 150 grams
• Beef sirloin, thinly sliced - 150 grams
• Shiitake mushrooms, sliced - 100 grams
• Carrot, julienned - 1 medium
• Baby bok choy, halved - 2 pieces
• Green onions, chopped - 2 stalks
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Soy sauce (gluten-free) - 3 tablespoons
• Mirin - 2 tablespoons
• Sesame oil - 1 tablespoon
• Beef broth - 500 milliliters
• Water - 250 milliliters
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. Cook the gluten-free udon noodles according to the package instructions, then drain and set aside.
2. In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and ginger until fragrant, about 1 minute.
3. Add the thinly sliced beef sirloin to the pot and cook until browned, about 3-4 minutes.
4. Stir in the shiitake mushrooms and carrot, cooking for an additional 2-3 minutes until slightly tender.
5. Pour in the beef broth and water, then add the soy sauce and mirin. Bring to a gentle simmer.
6. Add the baby bok choy and cook for another 2-3 minutes until wilted.
7. Season the broth with salt and black pepper to taste.
8. To serve, divide the cooked udon noodles into two bowls and ladle the hot soup and vegetables over the noodles.
9. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 1200 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.75 L

Health Benefits

• Rich in protein from beef, supporting muscle growth and repair.
• Includes a variety of vegetables for essential vitamins and minerals.

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