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Photo of Miso beef udon hot pot by WW

Miso beef udon hot pot

Total Time
25 min
15 min
10 min
Delicious Japanese cooking in a flash! Embrace the culture with the shiitake mushrooms, wombok cabbage and miso paste.


Oil spray

1 x 3 second spray(s)

Dry udon noodles

180 g

Brown onion

1 medium, thinly sliced


1 large, cut into match sticks

Fresh ginger

1 tsp, finely grated

Miso paste

2 tbs

Shiitake mushrooms

100 g, thinly sliced

Sugar snap peas

150 g, trimmed, thickly sliced

Chinese cabbage (wombok)

100 g, (1/4 small cabbage), coarsely chopped

Beef fillet (tenderloin), raw

240 g, (Buy 300g), fat trimmed, very thinly sliced

Green shallot(s)

2 individual, thinly sliced


  1. Prepare the noodles following packet instructions or until just tender. Drain.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook the onion and carrot, stirring, for 5 minutes or until softened. Add the ginger and cook, stirring, for 1 minute or until fragrant.
  3. Add 4 cups (1L) water, then whisk in the miso paste until smooth and bring to the boil. Add the mushroom and sugar snap peas. Reduce heat and simmer for 2 minutes or until the vegetables are tender. Add noodles and wombok and simmer for 2 minutes or until hot. Add beef, then remove from heat.
  4. Divide the noodles and soup between bowls, serve topped with the shallots.