Keto Means
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Is Udon good for keto?

It is low carb, keto friendly and has 0 calories. Feel free to use your preferred sweetener or regular cane sugar. Salt – use your choice of salt including, table salt, sea salt, Himalayan salt etc. Green Onion – sliced thinly and used for garnish.

lowcarbingasian.com - Beef Udon with Shirataki Noodle | 15 Minutes | LowCarbingAsian
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Japanese beef udon is a comforting bowl of noodle soup with tender sliced beef and a savory broth full of umami. This delicious recipe is an authentic beef udon recipe with the option of making it healthier using low cab Asian noodles. If you’re a fan of the classic niku udon, aka beef udon, found in many Japanese restaurants but are carb conscious, then you’re going to love this beef udon noodles recipe! What’s great about these low carb Asian noodles is that they don’t have much flavor and therefore can replace traditional beef udon noodles without affecting the traditional taste of the dish. Best of all, it’s simple and can be made quickly and is one of the go-to recipes for our LCA family!

What is Beef Udon?

Japanese beef udon is a traditional Japanese noodle soup consisting of a savory semi-sweet dashi broth, thick udon noodles, and thinly sliced beef. It’s a Japanese comfort food and a staple in Japanese cuisine.

What ingredients do I need and how do you make beef udon soup?

Dashi – a soup base broth made from boiling bonito flakes. This is the base responsible for giving Japanese cuisine its signature umami flavor. You can make your own dashi by boiling bonito flake with kombu (dried kelp), use dashi packets in many Asian supermarkets or use hondashi powder as a quick alternative. – a soup base broth made from boiling bonito flakes. This is the base responsible for giving Japanese cuisine its signature umami flavor. You can make your own dashi by boiling bonito flake with kombu (dried kelp), use dashi packets in many Asian supermarkets or use hondashi powder as a quick alternative. Soy Sauce – low sodium is preferred. For gluten free you can use tamari or coconut aminos. – low sodium is preferred. For gluten free you can use tamari or coconut aminos. Japanese Sake – sake used for Japanese cooking is usually fairly inexpensive and can be found in most Asian supermarkets. – sake used for Japanese cooking is usually fairly inexpensive and can be found in most Asian supermarkets. Sweetener – to keep this recipe sugar-free, we use a monkfruit erythritol blend. It is low carb, keto friendly and has 0 calories. Feel free to use your preferred sweetener or regular cane sugar. – to keep this recipe sugar-free, we use a monkfruit erythritol blend. It is low carb, keto friendly and has 0 calories. Feel free to use your preferred sweetener or regular cane sugar. Salt – use your choice of salt including, table salt, sea salt, Himalayan salt etc. – use your choice of salt including, table salt, sea salt, Himalayan salt etc. Green Onion – sliced thinly and used for garnish. – sliced thinly and used for garnish. Noodles – this recipe uses a healthier, low carb noodles option in shirataki noodles often called konjac noodles made from the konjac plant. It is a healthy low carb alternative to traditional wheat flour noodles. Shirataki noodles have a high fiber content, are low in calories and gluten-free. If you prefer, you can also use traditional udon noodles. – this recipe uses a healthier, low carb noodles option in shirataki noodles often called konjac noodles made from the konjac plant. It is a healthy low carb alternative to traditional wheat flour noodles. Shirataki noodles have a high fiber content, are low in calories and gluten-free. If you prefer, you can also use traditional udon noodles. Beef – use thinly sliced meat found in many Asian or Japanese supermarkets. The meat will usually be labeled for “Shabu shabu” Make dashi broth and add in Japanese sake, soy sauce, sweetener, and salt. Boil shirataki noodles, stir fry beef then combine and top with sliced green onions.

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What is udon noodles?

Udon is a thick noodle made from wheat flour and commonly used in udon noodle soup. It’s a very popular type of noodle in Japanese cuisine. This recipe focuses on giving you a healthier, low carb Asian noodles alternative option using shirataki noodles made from the konjac plant.

What is the base broth used in udon soup?

Dashi is the foundation of udon noodle soup. It is made from boiling dried bonito flakes and/or kombu (dried kelp) until the stock has tons of umami flavor.

What type of meat is used in beef udon soup?

Typically beef udon soup uses thinly sliced meat commonly labeled and used in shabu shabu. You can find it in most Japanese supermarkets as well as Asian supermarkets.

What is the nutrition information for this beef udon recipe?

393 Calories

5g Carbohydrates

1g Fiber

28g Protein

26g Fat

81mg Cholesterol

2006mg Sodium

558mg Potassium

94mg Calcium

3mg Iron

97ui Vitamin A

1mg Vitamin C

Do you have any other Asian noodle recipes I can try?

Now, let’s get making this Japanese Beef Udon recipe!

Prepping Time 5M

Cook Time 10M

Total Time 15M

Net Carb/Serv ~ 1g

Servings 2

Ingredients Soup 2 Cups Dashi

1 tbsp Soy Sauce

1 tbsp Japanese Sake

2 tsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)

1/8 tsp Salt

1 Stalk Green Onion

8 oz Shirataki Noodles (or traditional udon noodles)

1/8 tsp Togarashi Beef 1/2 lbs of 1/8″ Thin Sliced Beef

1 tsp Vegetable Oil

1 tbsp Soy Sauce

1 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)

Directions 1) Gather all the ingredients. 2) Make 2 cups of Dashi and place on simmer. 3) Meanwhile, open the bag of Shirataki Noodles and strain prepackaged liquid. Pour water into a mixing bowl,add Shirataki Noodles and set aside. Note – if using traditional udon noodles, just boil in hot water until desired texture is attained. 4) Add oil to fry pan and place on high heat. Once heated, add beef and cook until lightly seared. Do not move the beef when searing and should take ~1 minute. After the first side is seared, reduce heat to medium, break apart the meat and cook for an additional 1 minute. After 1 minute, add Soy Sauce and sweetener, stir and continue cooking until meat is fully browned. Remove from heat and set aside. 5) Add sweetener, Japanese sake, Soy Sauce into Dashi from step 2 and bring to boil. Once boiling, reduce back to simmer. Taste and if too light, adjust with salt. 6) Cut green onions (scallions) into thin slices. 7) Strain water from Shirataki Noodles and add into a serving bowl. 8) Transfer cooked beef and 1 cup of broth into the serving bowl. Top with green onions and sprinkle Togarashi. Hope you enjoy your Japanese Beef Udon! If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes! Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe! More Recipes Japanese Beef Udon Japanese beef udon is a comforting bowl of noodle soup with tender sliced beef and a savory broth full of umami. This delicious recipe is an authentic beef udon recipe with the option of making it healthier using low cab Asian noodles. 5 from 10 votes Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2 Print Recipe Calories: 393 kcal Ingredients Soup 2 Cups Dashi

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1 tbsp Soy Sauce

1 tbsp Japanese Sake

2 tsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice

1/8 tsp Salt

1 Stalk Green Onion

8 oz Shirataki Noodles or traditional udon noodles

1/8 tsp Togarashi Beef 1/2 lbs Beef 1/8" Thin Sliced

1 tsp Vegetable Oil

1 tbsp Soy Sauce

1 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice Instructions Gather all the ingredients.

Make 2 cups of Dashi and place on simmer.

Meanwhile, open the bag of Shirataki Noodles and strain prepackaged liquid. Pour water into a mixing bowl,add Shirataki Noodles and set aside. Note - if using traditional udon noodles, just boil in hot water until desired texture is attained. Add oil to fry pan and place on high heat. Once heated, add beef and cook until lightly seared. Do not move the beef when searing and should take 1 minute. After the first side is seared, reduce heat to medium, break apart the meat and cook for an additional 1 minute. After 1 minute, add Soy Sauce and sweetener, stir and continue cooking until meat is fully browned. Remove from heat and set aside. Add sweetener, Japanese sake, Soy Sauce into Dashi from step 2 and bring to boil. Once boiling, reduce back to simmer. Taste and if too light, adjust with salt.

Cut green onions (scallions) into thin slices.

Strain water from Shirataki Noodles and add into a serving bowl.

Transfer cooked beef and 1 cup of broth into the serving bowl. Top with green onions and sprinkle Togarashi. Video Nutrition Calories: 393 kcal | Carbohydrates: 5 g | Protein: 28 g | Fat: 26 g | Saturated Fat: 11 g | Cholesterol: 81 mg | Sodium: 2006 mg | Potassium: 558 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 97 IU | Vitamin C: 1 mg | Calcium: 94 mg | Iron: 3 mg *Values Based Per Serving Did you make this recipe? Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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lowcarbingasian.com - Beef Udon with Shirataki Noodle | 15 Minutes | LowCarbingAsian
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