Uncomplicated, easy ramen ready in just 20 mins

Make your next midweek meal delicious with easy beef Udon noodle soup

  • PREP TIME: 5 mins
  • COOK TIME: 15 mins
  • DIFFICULTY: easy
  • IDEAL FOR: easy meal, midweek meal, sharing dish

Easy beef Udon noodle soup

Grass-fed rump steak slices simmered in a quick fragrant broth with Udon noodles and crunchy fresh greens.

If you’re looking for a delicious and satisfying meal, cooking rump steak with udon noodles is a winner.

Satisfyingly tender, juicy rump steak (I always try and buy grass-fed beef) with a beef broth infused with garlic, ginger and chilli flakes, makes for a warming midweek meal.

It’s quick, simple and tasty.

What more could you ask for?

Udon noodles vs. egg noodles vs. ramen noodles

Asian noodles are broadly divided into three types: wheat noodles, rice noodles, and glass or cellophane noodles. 

The mighty noodle can be served in many ways; in a broth, stir-fried, deep-fried, and either hot or cold.

Ramen noodles

Real ramen noodles are made from a combination of wheat flour, salt, water, and kansui (an alkaline mineral).

Kansui gives noodles their elasticity and chewiness and that yellow colour.

And this is where some people (OK, me as well), confuse ramen noodles with egg noodles.

They are not the same.

Egg noodles

So, not much to follow up on here.

So, with that, I explain that egg noodles are made from egg and flour.

But can you use egg noodles instead of ramen noodles.

Well, I would say Yes but I’m not an aficionado of making ramen.

Udon noodles

This is a lovely thick noodle made from wheat flour and are often straight while ramen noodles are wavy.

Recipe inspired by: Tesco

Easy beef udon noodle soup

Course Main Course
Cuisine Japanese
Keyword Asian, beef, rump steak, udon noodle soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Cost £


  • 1 tbsp olive oil
  • 5 cm piece of ginger grated or sliced finely
  • 2 garlic cloves, minced or sliced thinly
  • 2 spring onions, sliced – separate the whites from the greens
  • 1 ltr good quality beef stock
  • 1 – 2 tbsp light soy sauce
  • 1 tbsp sugar (optional)
  • 250 g rump steak, sliced into thin strips (grass-fed beef, if you can)
  • 250 g udon noodles or egg noodles
  • 150 g broccoli
  • 150 g sugar snaps


  • In a large saucepan (with a lid), on medium heat, add some oil and fry the ginger, garlic and the white parts of the spring onions, until fragrant- approx. 2 mins.
  • Add the beef stock and simmer with the lid on for approx. 5 mins.
  • Add the soy sauce (and optional sugar), then the sliced rump steak strips.
    Add in the green vegetables and the noodles and cook for approx. 5 mins or until the noodles are cooked.
  • Serve in bowls with the green parts of the spring onion as garnish.