Gluten-Free Beef Udon Noodle Soup

Instructions

1. 1Prepare the ingredients: Thinly slice the about 450 g beef sirloin into approximately 0.3175 cm thick pieces. Grate the 1 tablespoon ginger and mince the 2 cloves garlic. Slice the about 113 g shiitake mushrooms and chop the 3 stalks green onions into 0.635 cm pieces.
2. 2In a 6-quart or larger heavy-bottomed pot, pour the 8 cups beef broth. Place the pot over high heat and bring the broth to a rolling boil, reaching 100°C.
3. 3Reduce the heat to medium-low. Add the 1/4 cup gluten-free soy sauce (tamari), 2 tablespoons mirin, 1 tablespoon grated ginger, and 2 cloves minced garlic to the simmering broth. Stir gently to combine all the flavors.
4. 4Carefully add the thinly sliced about 450 g beef sirloin and the sliced about 113 g shiitake mushrooms to the pot. Maintain a gentle simmer (around 85-96.11°C / 85-96°C) for 10-12 minutes, or until the beef is cooked through and tender, reaching an internal temperature of 63°C. The mushrooms will soften significantly.
5. 5While the soup simmers, in a separate large pot, bring at least 8 cups of water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g gluten-free udon noodles to the boiling water and cook for 6-8 minutes, or until the noodles are tender but still firm to the bite. Carefully drain the cooked noodles thoroughly.
6. 6Divide the cooked and drained about 340 g gluten-free udon noodles evenly among 4 serving bowls. Ladle the hot soup, including the beef and mushrooms, over the noodles in each bowl. Garnish each serving with the chopped 3 stalks green onions and serve immediately.

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