This beef udon noodle soup, or niku udon, is so easy to make, and it will make you feel like you went out to a Japanese restaurant—in your own home!  BUilding on Our Popular Gyudon! Our Gyudon recipe (a beef rice bowl with tender fatty beef, onions, mirin, and soy sauce) is one of the most-cooked, most-saved recipes on our blog.It’s fast, easy, and satisfying, and this recipe we’re sharing today is basically a noodle soup version of that dish.  The savory beef and onion mixture is served over udon noodles in a tasty dashi stock (we use instant dashi granules to make things super easy), with lots of scallions.It’s the perfect warming and satisfying bowl of noodles for a cold day, and just as easy to make as the rice dish.

Kaitlin is a big fan of udon noodle soups, so when the craving strikes, this recipe is about the easiest one to pull off! The Type of Beef to Buy  You can find thinly sliced beef at many Asian markets, including Chinese, Japanese, and Korean grocery stores.We have even seen it at our local Costco (both fresh and frozen), where we bought the beef we used today.  People usually buy this type of beef (or lamb, or pork) to use in hot pot and shabu shabu, but you can also use it for dishes like Gyudon, Pho, or even our Spicy Beef Salad.  On the label, you may see the words, “for Hot Pot.” It’s also a little similar to the thinly shaved beef used in something like a Philly cheesesteak, so if that’s what you can

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