Kenji Makes Niku Udon (Japanese Beef Noodle Soup) | NYT Cooking

Get the FREE recipe for Kenji’s Niku Udon (Japanese Beef Noodle Soup): https://nyti.ms/3QnGTzG If you can boil water, slice an onion and use a strainer, you can make niku udon, a Japanese beef noodle soup that’s one of J. Kenji López-Alt’s go-to weeknight dinners. Whether served on top of a bowl of rice or with chewy udon noodles, thinly shaved beef cooked with onions in a sweet-savory dashi broth is classic, warming Japanese comfort food. And it can be made in just minutes once your pantry is stocked with a few simple Japanese staples. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).