Ingredients

• 1 package Japanese udon noodles
• 1tsp vegetable oil
• 1medium red bell pepper, cut into thin strips
• 1medium carrot, diagonally sliced
• 2 green onions, thinly sliced
• 2 cans beef broth
• 1 cup water
• 1 tsp soy sauce
• ½ tsp grated fresh ginger
• ½ tsp black pepper
• 2 cups thinly sliced fresh shiitake mushrooms, stems removed
• 4 ounces daikon (Japanese radish), peeled and cut into thin strips
• 4 ounces tofu, drained and cut into 1/2-inch cubes

Method

1. Cook noodles according to package directions, omitting salt.
2. Drain. Rinse and set aside.
3. Heat oil in large saucepan until hot.
4. Add red bell pepper, carrot and green onions; cook for about 3 minutes or until slightly softened.
5. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil.
6. Add mushrooms, daikon and tofu, reduce heat and simmer for 5 minutes.
7. Place noodles in soup mixture and ladle soup over noodles.

Ingredients

• 1 to 1½ lb. rib-eye of beef
• 1 12-oz. block of tofu, cut into 1-inch cubes
• 1 tbsp. oil
• 6 scallions cut into 2-inch pieces
• 1 small can shirataki
• 1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
• 1 cup sliced fresh mushrooms
• 1 cup soy sauce
• 1½ cups water
• 3 tbsp. sugar

Method

1. Slice beef very thinly.
2. Heat oil in frying pan and sauté the beef.
3. Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
4. Combine remaining ingredients to make a sauce.
5. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
6. After about 10 minutes, test a piece of meat to see if it is done.
7. Remove from pan and serve with hot rice.

another great recipe from japanesestylecooking.com.