Beef Udon Noodle Soup

1. Bring a large saucepan of salted water to

a boil. Use a slotted spoon to lower 4 large

eggs into boiling water; cook for 7 minutes.

Use same spoon to transfer eggs to a bowl

of ice water. Return water to a boil, if

necessary. Add noodles; cook, stirring

occasionally to prevent sticking, until just

tender, about 5 minutes. Drain and rinse

under warm water; set aside until step 5.

2. Thinly slice snow peas lengthwise. Heat 2

teaspoons oil in a medium pot over high

heat. Add snow peas and a pinch of salt ;

cook until bright green and browned in

spots, 1–2 minutes. Transfer snow peas to

a plate.

3. Heat 2 teaspoons oil in same pot over

medium-high. Add beef and a pinch each

of salt and pepper; cook, breaking into

smaller pieces, until well browned and

cooked through, 5–6 minutes. Stir in

tamari, 1 tablespoon sugar and 2

teaspoons vinegar; cook until beef is

glazed, 1–2 minutes. Using a slotted spoon,

transfer beef to plate with snow peas,

leaving any fat behind.

4. To same pot with fat, add ramen base, ½

teaspoon granulated garlic, and 5 cups

water; bring to a boil. Cover, reduce heat

to medium-low, and simmer, at least 5

minutes; season to taste with salt and

pepper.

5. Peel eggs and halve.

Serve noodles with beef and snow peas

and broth ladled over top. Top each bowl

with two egg halves. Enjoy!

Extra

Finish your bowl off with chopped cilantro

and sliced scallions for a bump of

aromatics.