Japanese noodle soup (Udon) from Simon Holst's Pasta Cookbook (New Zealand Fine Food series): Pasta and Noodles for Today (page 33) by Simon Holst

  • udon noodles
  • beef steaks
  • Show all ingredients...

  • EYB Comments

    Can substitute fresh (Chinese) egg noodles, boiled dried udon noodles, or soaked rice sticks for fresh udon noodles; and dried seaweed (kombu) and dried tuna flakes (katsuobushi) for dashi powder. See recipe for topping suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh (Chinese) egg noodles, boiled dried udon noodles, or soaked rice sticks for fresh udon noodles; and dried seaweed (kombu) and dried tuna flakes (katsuobushi) for dashi powder. See recipe for topping suggestions.

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