Spring Beef Bone Broth Udon Noodles

This comforting udon noodle soup is made with tender shiitake mushrooms, edamame and napa cabbage in a ginger miso broth.

Method

1. Make the broth

In a saucepan, combine:

• 2 cups Spring bone broth
• 1-2 cups water
• ginger
• garlic
• soy sauce
• sesame oil
• rice vinegar

Bring it to a gentle simmer. Taste it before adding more soy sauce-the bone broth is already seasoned.

2. Cook the mushrooms

Add the sliced mushrooms directly to the broth and simmer for 5–7 minutes.

Highly recommended: For a more restaurant-style bowl, sauté the mushrooms separately in a little sesame oil until deeply browned, then add them at the end. This will give you those gorgeous caramelised mushrooms in the photo. That's probably the biggest flavour upgrade.

3. Cook the eggs

Bring a small pot of water to a boil. Add the eggs and cook for 6½–7 minutes for a jammy centre.

Transfer immediately to ice water, peel, and halve.

4. Add the udon

Cook the udon according to the package directions. If using frozen udon, it's usually just a few minutes.

If you want a little more richness, stir 1 tsp miso paste into the hot broth at the end. It works extremely well with the beef broth and mushrooms.

Add the noodles to the broth and simmer for about 1 minute so they absorb some of the flavour.

5. Add the spinach

Stir in the spinach during the last 30-60 seconds. You want it wilted but still vibrant.

6. Build the bowls

Divide the noodles and broth between two bowls. Top each with:

• browned mushrooms
• spinach
• ½ - 1 egg
• sliced scallions
• sliced red chilli
• black pepper
• chilli crisp/oil if you want heat
• sesame seeds