Friday, March 13, 2009

Beef Noodle Bowl with Tyler's Japanese Beef Broth for Tyler Florence Fridays

No, you didn't sleep through the weekend and even though I am posting soup today, it isn't Souper Sunday. This is a two soup week because this one is for Tyler Florence Fridays. I finally realized that the one Tyler cookbook I have not cooked out of yet is his Dinner At My Place so I spent some time going through it. I found myself drawn to the "Recipes" section at the back of the book; Tyler's self-proclaimed "cheat sheet" of standby recipes and ideas. This recipe for Japanese Beef Broth (page 237) caught my eye and I decided to make it and use it as the base for a hearty and delicious Beef Noodle Bowl.

Japanese Beef Broth
Dinner At My Place, Tyler Florence
(Makes 2 quarts)

2 quarts reduced-sodium beef broth
1/4 cup low-sodium soy sauce
6 dried shitake mushrooms
1 sheet kombu (dried seaweed)
2 Tbsp sugar
2 1" pieces of ginger, peeled and sauced
1 1/2" cups 1-inch sliced green onion
8 oz thinly sliced beef tenderloin

Combine all the ingredients, except green onion and tenderloin, in a large stockpot. Place pot over high heat and bring to a boil. Reduce heat to a simmer and simmer, covered for 1 hour. Remove kombu and ginger. Add the green onion and beef and simmer for about 2 to 3 minutes, until beef is just cooked. Serve with cooked noodles (such as udon or ramen noodles) or use as a base for other recipes.

Beef Noodle Bowl

1 quart Tyler's Japanese Beef Broth 
1/2 cup baby carrots, julienned
1/3 cup daikon radish, sliced thinly
1/2 cup fresh mushrooms
6 oz thinly sliced beef tenderloin
1/2 cup 1-inch slices of green onion
1 package udon noodles (fresh preferred)
freshly ground black pepper

Make broth per Tyler's recipe above, (up to the point of adding the onion and beef). Bring broth back to a boil, add carrots and daikon, turn down heat and simmer 5-7 minutes, until carrot is softened. Add mushrooms, tenderloin, green onion and udon noodles and simmer 2-3 minutes, until beef is just cooked. Garnish with black pepper and serve in bowls with chopsticks--be prepared to slurp.

Notes/Results:  A very flavorful and delicious broth that makes a yummy bowl of soup or noodles. It gives it a nice "homemade" quality and has much more depth of flavor than the low-sodium stock alone has. I threw a couple of star anise in with the kombu and spices because I like the flavor it has when paired with beef. I used some fresh mushrooms in the noodle bowl (to have a more chewy texture than the re-hydrated ones give), and added some daikon radish and carrots. Since I just used a quart of the broth for the noodle bowls and put the rest in the freezer, I can change up the noodles and vegetables for a different soup later on. I think this also would be a great way to "flavor up" a low-sodium vegetable stock and the noodle bowl would be great with tofu. I will make this stock again. (The Chinese Chicken Stock recipe looks like it is worth a try too).

You can check out what the other Tyler Florence Friday participants made this week and what they thought of their choices at the TFF site here.

Have a great weekend!


  1. This looks wonderful's so pretty, too! i love that it's so versatile.

  2. so nice that you can use the soup to make something else later on too :) delicious!

  3. This looks delicious! I've been wanting to cook from this cookbook as well, and now I feel inspired to do so.

  4. I have all of Tyler's hardcover cookbooks and just recently purchased Dinner at My Place after seeing Karen, of Something Sweet by Karen, post her last TFF recipe for rigatoni with sausage, cream, and peas.

    Thanks for your part in starting TFF. I need to jump on the bandwagon one of these days because I really do like his recipes!

  5. Hmmm, I have everything here to make that soup - it's perfect!

  6. I love a noodle bowl!
    Looks wonderful, maybe I will do it for a SS soon. Mmmm... noodles..

  7. The star anise sounds wonderful. You might want to try adding 1-2 whole cloves...amazing what clove does for beef!

  8. This looks outstanding. I have got to buy this book! So many good things seem to come out of it!

  9. I couldn't agree more about the star anise/beef combo, Deb. This noodle bowl looks spectacular and I wish I was having some right now. Love it! :)

  10. Since I can't get a good Pho quite as easily as I used to, I should try this and make my own pho. Thanks.

  11. love how you made just a component this week to use in something else. that inspires me to start looking at things a little differently. that soup sounds so good.

  12. Hi Deb, I'm so happy I found your blog :) I was looking for a ginger broth that would suit beef and this one captured my attention. I just used it to make beef and ginger soup in my slow cooker, hopefully it turns out.

    I will check out your Souper Sunday club too.


Mahalo for visiting and for leaving a comment. I love reading them and they mean a lot!

All advertising, spam, inappropriate (or just plain rude) comments will be promptly deleted. I do appreciate your right to free speech and to your opinion but I'm not into mean, rude, or mean snarky (non-mean snarky is just fine!) ;-)