Japanese Beef & Noodle Soup
Tasty Asian Recipe

Japanese Beef & Noodle Soup

Recipe's Ingredients

Adjust Servings:
For Beef Broth
4 cups low-sodium Beef Broth
4 oz Fresh Shiitake Mushrooms stems, rinsed
1 tablespoon Garlic minced
1 tablespoon Ginger
1 stalk Lemon Grass cut
1 tablespoon Coriander
2 tablespoons Soy Sauce
For Meat & Vegetables
1x12 oz Bag Mix Frozen Broccoli & Cauliflower & Carrots
4 oz Shiitake Mushrooms caps, rinsed, and quartered
8 oz cooked Udon Noodles
1 Lb. Beef Sirloin sliced very thin
4 oz firm silken Tofu diced
1/4 cup Scallions rinsed & sliced thin
Instead of fresh Shiitake, use Dried ones
Instead of Lemon Grass, use Grated Lemon Peel
Instead of Udon Noodles, use Soba Noodles
Instead of Udon Noodles, use Angel Hair Pasta

Nutritional information for Japanese Beef & Noodle Soup

Saturated Fat

One of the best soups I ever prepared is the Japanese version of Beef and Noodle Soup. This is the Asian way to a healthy life and diet.

Did you Know?

There are some pretty magical properties within shiitake mushrooms that help to combat weight gain and assist the body in fat reduction.


  • For Beef Broth

  • For Meat & Vegetables

  • Variations

Steps for Japanese Beef & Noodle Soup

5 Minutes

Prepare the ingredients

Cut the stems from fresh shiitakes and rinse them. Mince the garlic, cut the lemongrass, dice the tofu, and thinly slice the beef sirloin and scallions.

3 Minutes

Microwave the frozen veggies

Thaw frozen vegetables in the microwave (or place the entire bag in a bowl of hot water for about 10 minutes). Set aside until step 4.

20 Minutes

Prepare the beef broth

Combine all ingredients for broth except soy sauce, in a medium-sized pot or saucepan. Bring to a boil over high heat, then lower heat and simmer for 15 minutes. When done, strain the broth through a fine wire colander, and discard the solid parts. Season to taste with soy sauce.

3 Minutes

Add the noodles

Bring the broth back to a boil. Add the thawed vegetable mix and mushroom caps, and simmer for 1 minute. Add the noodles and continue to simmer for another minute.

5 Minutes

Add the beef sirloin

Add the beef sirloin and continue to simmer for about 5 minutes or until the beef is slightly pink to brown (to a minimum internal temperature of 145 °F).

2 Minutes

Almost there!

Add tofu and scallions, and simmer 1–2 minutes until heated through.



Serve immediately in 1-cup portions. Enjoy!

Additional Info for Japanese Beef & Noodle Soup


 Back to Recipe’s STEPS ↑


The Japanese beef and noodle soup is very easy to prepare and yet, very tasty. It has a lot of flavors that will tickle your taste buds. A favorite of many,m including myself, this is a perfect comfort food dish that can be easily prepared and enjoyed!

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About the Japanese beef & noodle soup recipe

As the temperature drops when heading towards winter, nothing brings more joy to our home than a perfect, delicious bowl of noodle soup. Winter days usually “bring” daily a huge pot of soup simmering in my kitchen, like… every day.

A bowl of hot noodle soup topped with tender braised beef is an absolutely satisfying comfort dish. This recipe shows you how to create rich flavors within one hour (maximum). As for time spent in the kitchen, I prepare this Japanese soup in 30 minutes, but it might take more if the veggies must be prepared also.



Japanese beef & noodle soup’s health benefits

For starters, udon noodles are extremely comforting; they are easy to digest, and a hot bowl of udon noodles in a flavorful broth is a great “drug” when feeling ill. This type of noodles also contains complex carbohydrates, which help you lose weight, and reduces the risks of various heart diseases and type 2 diabetes.

The high fiber content of udon noodles also serves in reducing the risk of colorectal cancer, the high amount of B vitamins keeps you energized longer, and also have vitamins like thiamine and niacin, both of which are vital for reducing stress and improving circulation. With a high amount of proteins and low saturated fats found in beef and other ingredients (like shiitake mushrooms), this bowl of Japanese soup found here will help you get slimmer than any other variation.



I must use Shiitake mushrooms? Can’t I use another kind?

Shiitake is an Asian mushroom used extensively in Japanese cooking, and are available both fresh and dried. Fresh ones have an earthy flavor and meaty texture and make a good “meat substitute”. Dried shiitakes need to be soaked and rehydrated before use. If you can’t find fresh shiitake mushrooms or you’d like an alternative, substitute with:

  1. Dried shiitakes.
  2. Portobello mushrooms.
  3. Crimini mushrooms (which are portobello’s little brothers).
  4. You can also use porcini mushrooms, but they have a stronger mushroom flavor and are less “meaty”.



Can I freeze or refrigerate the Japanese beef and noodle soup?

Soups, stews, many sauces, casseroles, lasagna, etc., can freeze well. Freezing may affect some spices though, so it’s a good idea to check and re-season if necessary when cooking previously frozen food. As always, wrap and cover well the Japanese beef and noodle soup before freezing, and you may keep it there for up to 2 months. However, it can be kept in the refrigerator for (maximum) 3 days only.



Notes and Tips

  • There are several varieties of tofu, each with a different moisture level. Silken and soft tofu are the moistest and easily blended into shakes, dips, and dressings.  Regular tofu is less moist, and it’s best for scrambling or using with cheese in casseroles. Firm, extra-firm, and pressed tofus are the driest. They absorb other flavors easily and hold their shape in stir-fries and on the grill. For this recipe, it is best to use firm silken tofu.
  • Regardless of which cut you choose, a good rule of thumb for picking your beef is to look for good marbling. This marbled fat keeps the meat from drying out and intensifies the beef flavor–particularly important for this beef noodle soup since the beef cooks for a relatively long time. This is one of those times that the “fat-free” route should be reserved for something else. I used top sirloin, and I do recommend it.
  • If you don’t want to spend time making the beef broth, you can use store-bought beef stock instead. In this case, you will need 3 hours or so to cook the beef.



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