Spicy beef comes together with mushrooms and broccolini in this simple beef udon with mushrooms, broccolini, and poached eggs.
Preparing this meal is relatively easy but does require multiple pots. It will help to get everything sliced and diced and prepped before starting cooking.
Spicy Beef and Mushroom Udon with Broccolini
- Large pot
- Medium pot
- 2 teaspoons neutral cooking oil
- 1 pound ground beef
- 4 teaspoons garlic minced
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili oil optional
- Crushed red pepper to taste
- 4 ounces shiitake mushrooms stems discarded and caps thinly sliced
- 1 teaspoon ginger minced
- 5 cups chicken stock
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 bunch broccolini woody ends trimmed
- 16 ounces fresh or frozen udon
- 4 eggs
- 2 teaspoons distilled white vinegar
- Salt and pepper to taste
- Sesame seeds optional, for garnish
- Thinly sliced daikon radish optional, for garnish
Prepare Udon Noodles:
- Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain, rinse, and set aside.
- In a soup pot, heat the two teaspoons cooking oil over medium-high until very hot. Add the beef and cook, stirring often, until well-browned and completely cooked through. Season with salt and pepper.
- Add the garlic and cook for 1 minute until softened and fragrant. Add the soy sauce, sesame oil, chili oil, and crushed red pepper if using. Cook for 2-3 minutes more. Use a slotted spoon to transfer the cooked beef to a bowl, reserving only a tablespoon of oil in the pot. Keep the beef warm and keep the heat on medium.
Prepare the Broth:
- Add the mushrooms to the oil in the soup pot and cook, stirring often, until the mushrooms are softened and cooked through. Add more oil, if necessary. Add the ginger and cook for 1 minute until fragrant. Pour in the chicken stock and scrape up any browned bits stuck to the bottom.
- Add the soy sauce and rice vinegar. Bring to a boil and then reduce heat and simmer for 20 minutes. Taste and season with salt and pepper.
Prepare the Poached Eggs:
- Bring a medium pot of water to a low simmer and add the distilled white vinegar.
- Crack an egg into a small sieve and strain off as much excess white as possible. Transfer the egg to a ramekin. Continue on with the remaining eggs until all eggs are in individual ramekins. Note: If you have only have 2 ramekins. add the eggs to the water in batches; timing will need to be adjusted for eggs added in the second batch.
- To the simmering water, use the back of the spoon to create a small whirlpool at 12:00. Lower the ramekin right to the water’s edge and carefully drop the first egg into the whirlpool and use the back of your spoon to gently nudge the egg over so it’s as close to 12:00 as possible. Make a second whirlpool at 3:00 and drop the second egg in. Continue on in the same way at 6:00 and at 9:00 until all 4 eggs are added.
- Cook for about 4 minutes and use a slotted spoon to transfer the cooked eggs to a plate.
Cook the Broccolini:
- While the eggs are cooking, add the broccolini to the mushrooms and broth and cover the pot. Cook for 3-4 minutes.
- Divide the noodles between bowls and ladle the mushrooms and broth over the noodles. Arrange the broccolini on top of the noodles and spoon the beef on each bowl. Place an egg on top of each bowl of noodles. Garnish with sliced daikon radish, sesame seeds, and chili oil, if desired.