Beef Noodle Soup (Nikoudé)

Ingredients

• 200 g Beef for fondue (very thin slices) (Ideally frozen 2 h before slicing to make cutting easier)
• 2 paquet(s) Instant noodles (ramen or udon style) (Cook according to package instructions (5 min))
• 1 cuillère à café Dashi powder (Dissolve in 75 cl water)
• 2 cuillères à soupe Soy sauce (Adjust to taste)
• 1 cuillère à soupe Mirin (Sweet rice wine)
• 1 cuillère à soupe Sake (Alcoholic rice wine)
• 1 cuillère à café Sugar (White)
• 15 g Fresh ginger (Grated to 3 mm thickness)
• 2 tige(s) Scallion (Separate green and white parts, cut diagonally)
• 4 tranche(s) Naruto maki slices (For garnish)
• 2 cuillères à soupe Neutral cooking oil (For the pan)
• 75 cl Water (For dashi broth)

Instructions

1. Prepare the scallions

   Separate the white part from the green part. Slice the white part into thin diagonal strips and the green part into thin rounds.

   Time: PT3M

2. Grate the ginger

   Grate the piece of fresh ginger to about 3 mm thickness.

   Time: PT2M

3. Slice the beef

   Cut the fondue beef into slices as thin as possible. If the piece is too soft, place it in the freezer 2 h before slicing.

   Time: PT5M

4. Prepare the dashi broth

   In a saucepan, dilute 1 c.à.c. of dashi powder in 75 cl water. Add 2 c.à.s. soy sauce and 1 c.à.s. mirin. Bring to a simmer, taste and adjust seasoning if needed.

   Time: PT5M

   Temperature: Frémissement

5. Cook the instant noodles

   Bring another pot of water to a boil, add the noodles and cook for 5 minutes. Drain quickly and set aside.

   Time: PT5M

   Temperature: 100°C

6. Sauté the white part of the scallion

   In the sauté pan, heat 2 c.à.s. oil over medium heat. Add the white scallion slices and sauté for 20 seconds.

   Time: PT1M

   Temperature: Moyen

7. Sear the beef

   Add the beef slices to the sauté pan and sear for 1 minute, stirring quickly.

   Time: PT1M

   Temperature: Moyen‑élevé

8. Add aromatics and reduce

   Stir in the grated ginger, sugar, sake, mirin and soy sauce. Mix and let the liquid reduce by one third, about 3 minutes.

   Time: PT3M

   Temperature: Moyen

9. Assemble the soup

   Place the cooked noodles in a bowl, pour a ladle of hot broth, add the beef mixture, Naruto maki slices and green scallion rounds. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

25 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef for fondue (very thin slices): Flank steak, Ribeye
• Instead of Instant noodles (ramen or udon style): Soba noodles, Egg noodles
• Instead of Dashi powder: Fish broth, Homemade dashi cube
• Instead of Soy sauce: Tamari
• Instead of Mirin: Sake + sugar
• Instead of Sake: Dry white wine
• Instead of Sugar: Honey, Maple syrup
• Instead of Fresh ginger: Ginger paste
• Instead of Scallion: Green onion
• Instead of Naruto maki slices: Kamaboko
• Instead of Neutral cooking oil: Sesame oil

Equipment Needed

• Chef's knife
• Cutting board
• Fine grater
• Pot or stockpot
• Sauté pan (skillet)
• Wooden spoon or spatula
• Serving bowl
• Ladle
• Colander
• Timer (or watch) (optional)

Critical Steps — Do Not Skip

• Prepare the dashi broth
• Reduce the liquid by one third after adding aromatics
• Cook the noodles exactly 5 minutes to avoid them becoming too soft

Chef Tips from the Video

• Use a high‑quality dashi for authentic umami flavor.
• Add a pinch of chili flakes or a drizzle of sesame oil for more depth.
• Garnish with toasted sesame seeds for a crunchy texture.

Troubleshooting

Storage

Refrigerator: Store the broth and beef separately, up to 3 days.

Freezer: Not recommended for cooked noodles, but the broth can be frozen for 1 month.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dashi broth the day before and reheat when serving.
• Slice the beef and freeze 2 h before cooking to make slicing easier.
• Cook the noodles ahead, rinse and reheat quickly in the broth.