Ingredients (Serves 2)

• 2 servings fresh or boiled udon noodles (about 440g)
• 1 leaf napa cabbage (about 85g), cut into 3cm-wide leaves and 4cm-long stems
• 1/4 onion (about 47g), sliced 1cm thick
• 5 green onions (about 10g), finely sliced
• 150g thinly sliced beef
• 
  A – Sauce:
  
  
  
  
  
  
  
• 2 tablespoons Kewpie Deep-fried Sesame Dressing
  

Instructions

1. Separate cabbage leaves and stems. Cut leaves into 3cm pieces and stems into 4cm sticks. Slice onion into 1cm thick pieces.
2. In a pot, combine all A ingredients. Add the vegetables and beef. Bring to a boil over high heat, skim off any scum, then reduce to medium heat and add the udon. Simmer until cooked through.
3. Transfer to serving bowls. Top with green onions and drizzle with sesame dressing.

Tips

• Top with a soft-boiled egg, shichimi togarashi, or grated ginger for added flavor.