Ingredients:

  • 4 cups dashi stock
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sugar
  • 8 ounces thinly sliced beef (ribeye or sirloin)
  • 2 cups napa cabbage, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 cup firm tofu, cubed
  • 1 cup green onions, cut into 2-inch pieces
  • 1 package of udon noodles (optional)

Instructions:

  1. In a large pot, combine dashi stock, soy sauce, mirin, and sugar. Whisk until sugar is dissolved, and bring to a gentle simmer over medium heat.
  2. Slice beef into thin strips, set aside. Chop napa cabbage and cut mushrooms and tofu as specified.
  3. Allow broth to simmer for 15 minutes, tasting and adjusting sweetness or saltiness as needed.
  4. Add vegetables, beef, and tofu to the pot. Gently stir to immerse all ingredients in the broth.
  5. If using, add udon noodles. Simmer until beef is cooked through and veggies are tender (approximately 5-7 minutes).
  6. Ladle into bowls, ensuring an even distribution of protein and vegetables.