Elk Udon Noodle Soup
Chewy udon noodles tucked into a flavorful elk and mushroom broth and topped with stir-fried elk and mushrooms. Get ready to slurp up this delicious soup!
Servings: 8
Calories: 585kcal
Equipment
- saute pan or wok
- large glass bowl or another large pot
Ingredients
Broth:
- 3 lb venison bones, cut in half (I used 1 leg bone and 1 shoulder blade)
- 2 tablespoon canola oil
- 1.5 oz ginger, sliced
- 4 green onions, cut into thirds
- 2 oz dried mushroom stems (oyster, shiitake, etc.)
- mushroom stems from mushrooms below
- ½ cup bonito flakes
- 1 sheet kombu
- ½ cup soy sauce
- ¼ cup rice vinegar
- 4 quarts water
Other Ingredients:
- 1.5 lb venison steak or roast, thinly sliced (⅛" slices)
- salt and pepper, to taste
- 1 lb oyster mushrooms, stems removed (save stems for broth)
- 2 tablespoon canola oil, divided
- 3 tablespoon soy sauce, divided
- 6 tablespoon green onions, thinly sliced at an angle
- 6 tablespoon fresh cilantro leaves (optional)
- 6 packages udon noodles, 7.34 oz each (noodles only)
Instructions
Broth:
- Preheat oven to 500°F. Place cut bones on parchment paper-lined sheet pan. Roast for 20-25 minutes or until bones are browned but not burned.
- While bones are roasting, heat oil in stock pot over medium heat. Add ginger, green onions, mushroom stems (dried and fresh), and bonito flakes. Stir to coat in oil. Cook for 6-8 minutes or until fragrant, stirring frequently.
- Add in soy sauce and rice vinegar. Stir to combine. Cook for 1 minute.
- Add roasted bones, pan drippings and kombu. Cover with water. I used 16 cups but you may need more or less depending on the size of your pot.
- Bring to a boil and immediately reduce to a simmer. Simmer for at least 8 hours.
- When broth is finished, remove bones and other large pieces. Strain through a fine mesh strainer into a glass bowl or pot. Keep hot until ready to use.
Noodles and Toppings:
- Heat large skillet over medium-high heat. Add mushrooms and cook for 8-10 minutes, stirring occasionally. The mushrooms will release some liquid after a couple of minutes and the liquid reabsorbs into the mushrooms as they finish cooking.
- Once liquid has been reabsorbed, add in 1 tablespoon soy sauce, stir, and cook for 1 more minute. If mushrooms start to stick to pan, add in 1 tablespoon oil. Remove mushrooms from pan and set aside. Keep warm until ready to serve.
- Add 1 tablespoon oil to pan. Swirl to coat the pan. Add seasoned venison to pan in a single layer. Cook for 2 minutes then stir or flip the meat. Cook for an additional 2 minutes. Add in 2 tablespoon soy sauce, stir, and cook 1 more minute. Remove meat from pan and set aside. Keep warm until ready to use.
- Cook noodles according to package directions.
- Divide noodles among bowls. Pour broth over noodles. Place venison and mushrooms on top of noodles. Top with green onions and cilantro if desired. Enjoy!
Notes:
- Adding Spice: If you want to add some spice to the broth, whisk in some of your favorite Asian hot sauce. Gochujang works really well for this.
- Freezing: The broth from this recipe freezes really well if you don't want to make 8 servings of soup. Pour strained broth into freezer zippered bags. Freeze flat on a sheet pan until solid. Freeze for up to 6 months.
Nutrition
Calories: 585kcal | Carbohydrates: 57g | Protein: 54g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 908mg | Potassium: 849mg | Fiber: 4g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 8mg
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