- 10 cups water
- 2 tablespoons Penzey's beef soup base
- 2 tablespoons red miso paste
- 1 pound lean beef, cut into thin slices
- 2 cups thinly sliced green onions
- 1 pound udon noodles
- -- Kosher salt and freshly ground black pepper
Instructions: Bring the broth to a boil in a large saucepan, reduce to a simmer and whisk in the miso paste until thoroughly combined. Add the noodles and onions and simmer until noodles are al dente, about 2 minutes. Add the beef, and cook two minutes more, or until beef is cooked through. Taste and adjust for seasoning, then divide among bowls and serve piping hot.
