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Photo of Japanese beef and soba noodle soup by WW

Japanese beef and soba noodle soup

Total Time
35 min
15 min
20 min
Master the art of traditional Japanese cuisine with this delicious noodle soup.


Vegetable stock cube

1 tbs, (dashi)

Fresh ginger

1 tsp, grated

Soy sauce

¼ cup(s), (60ml)

Mirin seasoning

2 tbs


1 medium, cut into match sticks


100 g, florets

Pak choy

1 bunch(es), trimmed, chopped

Peanut oil

1 tbs

Beef sirloin steak, raw

440 g, (500g fat trimmed), thinly sliced

Dry soba noodles (100% buckwheat)

270 g

Sesame oil

1 tsp

Green shallot(s)

1 individual, thinly sliced


  1. Place dashi powder, ginger, 2 tablespoons soy sauce, 1 tablespoon mirin and 2L (8 cups) cold water in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Remove from heat. Cover to keep warm.
  2. Meanwhile, boil, steam or microwave carrot, broccoli and pak choy, separately, until just tender. Drain.
  3. Heat oil in a wok or large non-stick frying pan over high heat. Stir-fry beef, in batches, for 3–4 minutes or until browned. Add remaining soy sauce and mirin. Stir-fry for 1–2 minutes or until beef is coated. Transfer to a bowl. Cover to keep warm.
  4. Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  5. Divide noodles among serving bowl and top with beef and vegetables. Ladle over dashi broth and serve sprinkled with sesame oil and shallots.