Spicy Peanut Beef Udon Soup with Bok Choy and Baby Broccoli

This spicy beef udon soup is built in one pot with a rich, savory broth made from Szechuan paste, Sriracha, peanut butter and soy sauce. The udon cooks directly in the broth, soaking up all that bold flavor.

Baby broccoli, bok choy, napa cabbage and scallions add freshness and crunch, while browned ground beef makes the bowl hearty enough for dinner.

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Ingredients

1 unit baby broccoli, trimmed and cut into 1-inch piecesView ingredient guideLike ingredientDislike ingredient

Black pepper, to tasteView ingredient guideLike ingredientDislike ingredient

4 ounces bok choy and napa cabbageView ingredient guideLike ingredientDislike ingredient

1 tablespoon cooking oilView ingredient guideLike ingredientDislike ingredient

1 teaspoon garlic powderView ingredient guideLike ingredientDislike ingredient

10 ounces ground beefView ingredient guideLike ingredientDislike ingredient

1 unit peanut butterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

2 scallions, whites and greens separatedView ingredient guideLike ingredientDislike ingredient

1 tablespoon sesame seedsView ingredient guideLike ingredientDislike ingredient

2 tablespoons soy sauce, dividedView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon sugarView ingredient guideLike ingredientDislike ingredient

2 tablespoons Szechuan pasteView ingredient guideLike ingredientDislike ingredient

6 ounces udon noodlesView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Thinly slice the scallions, keeping the white and green parts separate. Trim away any woody ends from the baby broccoli, then cut the stalks into 1-inch pieces.
2. Heat a large drizzle of cooking oil in a medium pot over medium-high heat. Add the scallion whites, baby broccoli, bok choy and napa cabbage. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables are softened and lightly browned, 3 to 5 minutes. Turn off the heat and transfer the vegetables to a plate.
3. Return the same pot to medium-high heat and add another drizzle of oil. Add the ground beef and season with garlic powder, salt and black pepper. Cook, breaking the beef into small pieces, until browned and cooked through, 4 to 6 minutes. Turn off the heat and transfer the beef to a plate.
4. In the same pot, combine the Szechuan paste, Sriracha, peanut butter, half of the soy sauce, 3 cups water and 1 teaspoon sugar. Bring to a boil, then reduce the heat to low. Whisk until the broth is smooth and fully combined. Simmer, stirring occasionally, until slightly thickened, 2 to 4 minutes.
5. Taste the broth and add as much of the remaining soy sauce as you like. Season with additional salt and black pepper if desired.
6. Increase the heat to medium-high and bring the broth back to a boil. Add the udon noodles, using tongs to gently loosen and separate them. Cook until tender, 1 to 2 minutes.
7. Divide the noodles and broth between bowls. Top with the cooked vegetables, browned beef, scallion greens and sesame seeds. Serve hot.

Recipe Tips

FAQ

How spicy is this beef udon soup?

The heat comes from Szechuan paste and Sriracha. The broth is designed to be spicy, but the peanut butter and sugar help round out the heat.

Do the udon noodles cook in the broth?

Yes. The noodles are added directly to the boiling broth and cooked briefly until tender.

Why are the vegetables cooked separately first?

Stir-frying the baby broccoli, bok choy, napa cabbage and scallion whites first gives them browned flavor and helps prevent them from becoming too soft in the finished soup.

When should I add the remaining soy sauce?

After the broth has simmered and thickened slightly, taste it and add as much of the remaining soy sauce as you like.