This gingery soup features meaty shiitake mushrooms, shredded beef chuck and chewy Japanese udon noodles. More Noodle Soups

Grace Parisi
March 2010

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© Fredrika Stjärne

Recipe Summary

active:
20 mins
total:
4 hrs 45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.

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  • Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.

  • Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.

  • Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.

Make Ahead

The soup can be prepared through Step 2 and refrigerated for up to 4 days.