BEEF SOUP UDON IN POT

(Serves 4)

Ingredients

• 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

Sauce

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

Method

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.