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  • 2 servings Fresh Udon


  • 4 cups Water
  • 2 Tomatoes
  • 1 thumb Ginger
  • 1 Tokyo Negi (Long Green Onion)
  • 2 pieces Star Anises
  • 1 clove Garlic
  • 1 tbsp Doubanjiang (Broad Bean Paste)
  • 1 tbsp Soy Sauce
  • Salt and Pepper by preference


  • 300 g Beef (chunk or for stew)
  • 1 Bok Choy
  • Cilantro by preference


  • Boil the bok choy in salt water and cut and half. Cut the cilantro to bite sizes. 
  • Cut the beef to big bite sizes. Add water, ginger, Tokyo negi, star anise, garlic, and beef into a pot and boil. While the water is boiling, remove scums and add in the other ingredients: Soy Sauce, Shaoxing Wine, and Doubanjiang. Simmer in low heat for another 30 minutes. 
  • Add in the tomatoes to the pot from step 2 and simmer for another 20 minutes. If there’s less water, add in some water and adjust with salt and pepper. 
  • Remove tomato skin, star anise, Tokyo negi, ginger, and garlic from the pot. Once the beef are soft and tender, the soup is ready! 
  • Boil plenty of water in a separate pot. Cook the udon noodles, following the instructions in the package. Once the udon is done cooking, drain well. Place the udon in a bowl and pour in the soup from Step 4. To finish, top with bok choy and cilantro. Enjoy!