Broth of Champions
Hearty Steak and Vegetable Udon Soup in a Savory Herb Broth
30 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by the rustic soups of northern Italy, this comforting bowl brings together plush udon noodles, rich ribeye, and vegetables in a broth that's as satisfying as a Sunday roast. We’ll coax maximum flavor from every ingredient, while sneaking in a little kitchen chemistry along the way.
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear cubed ribeye in batches until browned on all sides but still rare inside, about 2 minutes per batch. Transfer steak to a plate and set aside.
- 02Add the remaining 1 tablespoon olive oil to the pot and reduce heat to medium. Add sliced onion and a pinch of salt. Cook, stirring often, until deeply caramelized and golden, about 8 minutes.
- 03Stir in minced garlic and cook until fragrant, about 30 seconds.
- 04Add chopped tomatoes. Cook until they begin to soften and break down, about 3 minutes, scraping up any browned bits from the bottom.
- 05Pour in beef broth, then add thyme, oregano, bay leaf, and red pepper flakes. Bring to a gentle boil, then lower to a simmer.
- 06Stir in green beans and purple broccoli. Simmer uncovered for 8 minutes, until vegetables are just tender.
- 07Meanwhile, cook udon noodles in a separate pot according to package instructions. Drain and rinse under cold water.
- 08Add the seared steak and any collected juices to the soup. Simmer just until heated through and steak is pink in the center, 2 to 3 minutes.
- 09Remove soup from heat. Discard bay leaf. Stir in balsamic vinegar, salt, and black pepper. Taste and adjust seasoning if needed.
- 10Divide udon noodles among four deep bowls. Ladle hot soup and plenty of steak and vegetables over the top. Serve immediately.
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