Japanese-Style Spicy Beef Udon Noodle Soup
with Baby Broccoli, Bok Choy, Cabbage & Sriracha
- Soy
- Wheat
- Sesame
- Peanuts
This one-pot Japanese-style soup stars chewy udon noodles cooked right in a spicy, peanutty broth with Szechuan paste, Sriracha, and soy sauce. Baby broccoli, bok, choy, and cabbage go in first for a stir-fry, then ground beef gets cooked in the same pot. After that, you'll build your broth and toss in the noodles. Just ladle it out, top with the cooked veggies and beef, and finish with scallion greens and sesame seeds for a minimal-cleanup, maximal-flavor weeknight win.
Ingredients
1 unit
Baby Broccoli
20 ounce
Ground Beef
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
6 ounce
Udon Noodles
(Contains: Wheat, Soy)
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
Sugar
Salt
Cooking Oil
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and discard woody ends from baby broccoli. Cut into 1-inch-long pieces.
• Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites, baby broccoli, and bok choy and napa cabbage; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. • Turn off heat; transfer to a plate.
• Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate.
• To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5 ½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. • Taste and add as much remaining soy sauce as you like. Season with salt and pepper if desired.
• Increase heat under pot with broth to medium high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break apart. Cook until tender, 1-2 minutes.
• Divide noodles and broth between bowls. Top with veggies, beef, scallion greens, and sesame seeds. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the flavorful broth, though some found it bland; adding extra seasoning or beef stock boosted taste 🍲.
- Ease of prep: Quick and easy to make in one pot, perfect for weeknight dinners or cold days.
- Suggestions: Consider adding fresh garlic, ginger, or herbs; some preferred sliced beef or shrimp over ground beef.
- Portions: Several wished for more udon noodles; the amount provided was often not enough for two servings.
- Veggies: Baby broccoli was a hit; some suggested adding mushrooms or water chestnuts for extra texture.
Reviews from our home cooks
I will be honest, when I read "Japanese-style" I expected more of a red miso base instead of Szechuan paste & peanut butter. I mean yes it is still tasty & delicious but why not just call it spicy udon soup? Unless you're going to do authentic tantanmen... Anyway yes I liked it and I will favorite it, but it would be nice to see a miso-based udon soup as well.
Loved all of the veggies and the peanut broth! The udon is a definite upgrade over the usual noodles.
Yum! We loved the baby broccoli and added diced onion and some red pepper flakes to kick it up a notch.
Loved this. It was easy to throw together too. I love baby broccoli and wish y'all would offer it more often.
We wanted more udon noodles. For a family of 4, a third pack would have been perfect!
More noodles are needed for this recipe. It is not equal for the amount of beef
I love soup would have like a little more noodles if you cut them up it helps to spread them around :)
The soup tasted pretty good but the instructions were confusing regarding the broccoli. It says to cut them into one inch pieces but all of the pictures look like the broccoli is way longer than 2 inches. I suspect AI and if you're going to use AI, a real person should at least check it over
The substitute of the coleslaw for the bok choy was disappointing and it was also frozen so extra bummer. The flavors were delicious though! I would suggest less water for the broth though.
For more flavor add a packet of beef stock and more peanut butter. In addition if you send cole slaw mix instead of bok choy and Napa cabbage you should also send an onion for more flavor.
