Tag: soup

Chicken and Cauliflower Rice Soup

Chicken and Cauliflower Rice Soup

It’s official: Fall has arrived in Miami. We woke up this morning to 63 degree weather. I know most other places are already enjoying cooler temperatures but I was walking in 92 degree weather last week. And now finally we can enjoy our days without read more

Chicken Pho

Chicken Pho

Pho is a labor of love. It can take hours, sometimes even a couple of days to create the famously flavorful broth. But this Chicken Pho can be on the table in under 2 hours! I have a couple tricks to coax maximum flavor with read more

Beef Udon

Beef Udon

So after a couple weeks of traveling through chilly Central Europe, I’m home again and what do you think I’m craving? Asian Noodle Soups! But more specifically- Beef Udon! This Beef Udon is everything good in a bowl. Flavorful, simple, fast, and oh so comforting. Udon noodles are so fabulously slippery and chewy, staying the perfect texture all the way to the last bite. And this Beef Udon dish is a keeper. Juicy bites of beef, a tangle of noodles, a next level savory broth, and some fun garnishes create the perfect bowl.

I know we’re getting ready for summer, but Asians eat hot soupy noodles year round. It’s not reserved for wintry months. So whether you have AC 24/7 like we do in Miami, are still experiencing the last vestiges of a cold spring, or believe in sweating out toxins, this Beef Udon will hit the spot. So let’s get into it.

ingredients beef udon

Beef Udon Starts with Dashi

Beef Udon has 3 separate, but quick, components to cook. The first component is a dashi stock. If you made one of the homemade dashi stocks I posted recently, this is an excellent use for it! (If not, you can still make Beef Udon by whipping up a dashi with some dashi powder mixed with water or with dried anchovy dashi packets.)

beef udon dashi mirin

lid beef udon

The second component is a fast stir fry of the beef and onions. I use shaved beef (like the kind used for Philly cheese steaks) that I purchased from Trader Joes. Any tender shaved or thinly sliced beef is fine. You can either purchase it or cut it yourself. If you’re slicing the beef at home, put the beef in the freezer for an hour or so. The semi frozen beef will be much easier to slice that a chunk of swishy meat.

Once the onions are cooked, I move them aside to make room for the beef. Whenever cooking ground meat or hefty amounts of sliced meat, I always try and leave it alone for a minute or two in the pan, to try and get some sear. It’s very hard at home to generate enough heat to burn off moisture and not steam meat, particularly if you have other items in the pan. Cranking up the heat may solve the meat steaming issue, but the other ingredients will scorch. So for me, the solution is to keep the heat moderately high, but allow the meat to sear before stirring it around.

Try this technique on other recipes and see if you like the results. It’s easier and more forgiving than high heat stir-frying.

beef udon in pan

Once you add the sauce ingredients, stir to coat the beef and then turn the stove off. I prefer a slightly pink beef, plus the residual heat in the pan will continue cooking the beef as well.

Lastly, we head to the third component, which is of course to make the udon noodles. There are two types of udon noodles. Dry and fresh. The fresh ones, which are what I’m using here, come either frozen or vacuum packed, which can be stored at room temperature. I like the frozen noodles best. They have the best chewy texture and only require quick heating as they are already cooked. If you are using vacuum packed noodles, follow the same instructions. However, you will want to proceed with package instructions if you are using dry udon noodles.

cooking udon

While the noodles are cooking I quickly prepare some garnishes. I like to use scallions for their fresh bite and I slice up some Japanese fish cakes for their fun chewy texture and a bit of color. (Love the delicious versality of fish cakes? Try them in this braised pepper dish, in Shabu Shabu, or Japanese Oden Stew.)

japanese fish cakes

Now it’s time to put all three components together, then garnish, and your Beef Udon is ready to serve!

I like to sprinkle a little schichimi togarashi for a little heat.

Now dig in and enjoy- It’s good to be home 🙂

Love noodles as much as I do? Try some of these other Funky Asian Kitchen faves: Sukiyaki, Mushroom Japchae, or Pancit.

beef udon beauty

Try this Beef Udon tonight, and let me know what you think.  Don’t forget to tag us @funkyasiankitchen, we love seeing your creations!

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feature beef udon

Beef Udon

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 2
  • Category: noodles
  • Cuisine: Japanese



Beef Udon:

  • 1 Tablespoon neutral oil
  • ¼ large onion
  • 8 ounces thinly sliced beef (rib eye, tenderloin, or sirloin are all good choices)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon oyster sauce
  • 1 teaspoon sugar
  • 2 servings udon noodles (7 ounces dry noodles or 1 pound frozen noodles)

Udon Broth:

  • 3 cups of dashi Japanese soup stock
  • 2 Tablespoons soy sauce
  • 2 Tablespoons mirin
  • ¼ teaspoon sea salt

Toppings (optional but nice to have):

  • 1 green onion
  • 4 slices kamaboko fish cakes
  • Shichimi togarashi chile served on the side


  1. Put the dashi in a pot and bring to a simmer. Add the soy sauce, mirin, and salt. Stir to combine. Put a lid over the pot and keep it on low heat while you finish the other components.
  2. Peel and slice the onion thinly. Set aside.
  3. Trim the scallions and slice thin. Set aside.
  4. Slice the kamaboko and reserve the rest for another purpose. (You can freeze it if you do not have an immediate use for it.)
  5. Heat a medium skillet over medium high heat for several minutes. Add the oil and the onions. Sprinkle lightly with salt and stir fry for 3-4 minutes until softened. 
  6. Push the onions to the side and add the beef in one layer. Let it cook untouched for 1 minute and then stir fry for another minute.
  7. Add the soy sauce, oyster sauce, and sugar and continue to cook for another minute or two, making sure to coat the meat well with the sauce as it cooks. Set aside.
  8. Bring a large pot of water to a boil. Cook the dry noodles according to the package. If you’re using frozen noodles, cook them for 1 minute. Drain the noodles and portion them into two deep bowls. 
  9. Top the noodles with the broth, beef, and the garnishes.
  10. Serve Beef Udon immediately.


*If you do not have dashi you can combine 3 cups of water with 2 teaspoons dashi powder or 1 dashi packet and continue with the recipe.

Keywords: udon, noodles, dashi, beef, fish cakes



Hello there, funky friends!  It’s been a little while. Between opening a new concept- local friends, check out Halo Halo Snack Shack for Miami’s only authentic Asian shaved ice desserts; and waiting for my dear husband (who happens to be not just the executive chef read more



Tinola is Filipino comfort food and perfect for cooler weather. This hearty chicken soup features a gingery broth that is so warming and smells amazing! Each bowl contains a whole piece of chicken and tender chunks of green papaya; a scoop of steamed rice is read more

Corn Potage

Corn Potage


When corn is at its summer peak, I like to whip up this Japanese style Corn Potage. It’s a silky smooth soup which is unbelievably creamy. It always tastes like summer in a bowl to me and it couldn’t be easier to make. Delicious hot or chilled, corn potage deserves a place on your summer table.  You won’t believe how much deep corn flavor this soup has-the secret is using fresh corn 3 ways!

corn potage ingredients

What Is Corn Potage?

At first glance there’s nothing about this recipe, or its name, that seems particularly Japanese. Potage is actually French, and refers to a vegetable soup that has been rendered extra creamy by pureeing it and straining it through a sieve. Like Hambagu before it though, Corn Potage rode a wave of Western style food adapted in Japan. It is now so beloved that you can even get it from vending machines and there are countless brands of canned corn potage at the market. In my opinion, Corn Potage is the Japanese equivalent of American chicken noodle soup. But while I like convenience as much as the next busy mom, nothing beats homemade.

When we were kids, my mom would takes us to family restaurants or kisetans (cafe) in Japan, and this soup was ubiquitous, literally everywhere. We thought it was so sophisticated and grown up and always ordered it. If you have kids, I guarantee they will love this. It has a comforting simple flavor that screams corn. For me, it’s nostalgic and lovely, and reminds me of summer vacation in Japan.

beauty corn potage

Making Corn Potage

Since corn is the star here, seek out the best you can find. Local is great if you can find it!  Look for bright green, tightly wrapped husks that seem plump and heavy. Stay away from corn that has wet husks at the top which could indicate moldy corn.


But don’t throw those cobs out! We’re going to use them to infuse the stock with the sweet flavor of corn. cobs

After 20 minutes, discard the cobs and set the stock aside to cool.


And now the Corn Potage is done!  I like to garnish it with corn kernels. A little swirl of cream is a nice touch too. You can add some chopped parsley for a burst of color, but the corn is the star here. Grab some fresh corn from a farmers’ market this weekend and see why this soup enjoys such enduring popularity in Japan. When you do, don’t forget to take a minute and rate or comment on the recipe below and tag us in your pics @funkyasiankitchen; we love hearing from you.



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recipe corn potage

Corn Potage

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: soup
  • Cuisine: Japanese


  • 3 Tbsp butter
  • ½ onion, chopped finely
  • 1 clove garlic, roughly chopped
  • 1 ½ tablespoon flour
  • 2 cups chicken broth*
  • 3 ears corn
  • 1 cup milk
  • ¼ tsp salt
  • white pepper
  • chopped parsley, extra corn kernels, or heavy cream  for garnish


  1. Shuck the corn, rubbing your hands up and down to remove the silk.
  2. Put a small ramekin upside down (You can use whatever small dish/cup you have) in a large bowl. Prop the corn up on the ramekin and then cut off the corn kernels with a sharp knife. The kernels will drop into the bowl. Set aside, saving the corn cobs.
  3. Put the corn cobs in a pot and add the chicken stock.
  4. Bring to a boil over high heat and then lower the heat to medium.
  5. Cover the pot and simmer for 20 minutes.
  6. Discard the corn cobs and set the chicken broth aside to cool. You should have 1 ¼ cups of broth. Add some water to make up the difference if needed.
  7. Melt the butter in a large pot over medium heat.
  8. Add the chopped onion and cook for 6-8 minutes until soft and translucent.
  9. Add the garlic and flour and cook for a minute. 
  10. Add the chicken broth in a slow stream, whisking constantly. Bring the mixture to a simmer over medium high heat.
  11. Add the corn kernels, stir and simmer for 3 minutes. 
  12. Pour the soup carefully into a blender cup, take the feed pour cover off, and cover the opening with a clean kitchen towel. Pulse and then puree until very smooth. 
  13. Strain through a sieve (do not use a fine sieve or nothing will get through. You are just trying to filter out some of the corn skin and heavy fibers), and pour back into the rinsed pot.
  14. Add the milk, salt, and pepper and heat over medium high heat for several minutes until the soup is hot. Taste and adjust seasoning if needed. If the soup is a little thick add a little a couple extra tablespoons of broth.
  15. Garnish corn potage with a little chopped parsley, some extra corn kernels, or a splash of heavy cream before serving.


*To make this vegetarian, use a good vegetable stock.

Keywords: summer, corn, soup, japanese