(Serves 4)


  • 4 packs Chewy Japanese Fresh Udon (200g x 4)
  • 400g bean curd (cut into small cubes)
  • 350g tomato (cut into small cubes)
  • 200g beef (thinly sliced)
  • 150g cabbage (or your choice of vegetable)
  • 120g canned straw mushroom
  • 9 cups chicken stock
  • 10 sections green onion

Seasonings for beef

  • 1/2 egg white
  • 1 tsp. each corn starch, soy sauce, sesame oil
  • 1/8 tsp. each salt, pepper


  • 1 tsp. each salt, oyster sauce
  • 1/2 tsp. each sesame oil, sugar, cooking wine
  • 1/8 tsp. pepper


  1. Marinate sliced beef in seasonings for 30 minutes
  2. Scald bean curd in boiling water
  3. Heat the wok, add 3 tbsp. oil and heat to hot, stir fry green onion and tomato until fragrant, remove to a ceramic pot. Pour in chicken stock and bring to boil. Add in udon, straw mushroom, bean curd, and Sauce; bring to boil again.
  4. Add in cabbage and beef, bring to boil once more and serve from the pot.
Beef soup udon in pot
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