Instant Pot Miso Udon with Tender London Broil🍲
Please don’t mind the tiny flecks of beef lol! I wanted to do a clear broth but I don’t mind when it’s hearty like this.
This tender London broil is simmered in a rich miso-hondashi broth, silky udon, leafy greens, and a perfectly cooked egg — all made in the Instant Pot🙂↕️
Ingredients
• 1 Tbsp sesame oil or extra virgin olive oil
• 4 cups low-sodium beef broth
• 2 cups water
• 2 tsp hondashi granules
• 3 tbsp white/awase miso paste
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sugar (optional)
• 2 garlic cloves — minced
• 2 green onions — white & green parts separated, sliced
• 8 oz udon noodles (fresh/frozen)
• Optional toppings: bok choy, king oyster mushrooms, boiled egg
Instructions
•Sauté — Instant Pot on Sauté (Normal). Add sesame oil, garlic, and white onion parts. Cook 30 sec.
•Add beef & mirin — Stir in beef, soy sauce, mirin, and sugar. Cook 1–2 min until just losing pink.
•Broth — Add beef broth, water, hondashi. Stir well.
•Pressure cook — Cancel Sauté. Lock lid, High Pressure 15 min. Quick release.
•Miso & noodles — Set to Sauté (Low). Whisk miso with ½ cup hot broth until smooth, stir in. Add udon, cook 2–3 min. Top with green onion greens & toppings of choice.
This Instant Pot Miso Udon with Tender London Broil is an excellent recipe for those who love savory, comforting soups that come together quickly. Using London broil, a lean and flavorful cut of beef, ensures the meat remains tender even within the short 15-minute pressure cooking time. The inclusion of hondashi granules—dashi stock powder made from bonito fish flakes—adds a deep umami flavor that perfectly complements the miso paste, creating a broth that is both hearty and aromatic. A key to the rich taste and texture of this dish is the layering of flavors starting from sautéing garlic and green onion whites in sesame oil, which provides a fragrant base before adding beef and mirin for a subtle sweetness. Adding low-sodium beef broth along with water balances the saltiness and enriches the soup's body. The miso paste is stirred in at the end on a low sauté setting to retain its complex flavors and beneficial probiotics. For added nutrition and texture, baby bok choy and king oyster mushrooms are incorporated, which are excellent sources of vitamins and antioxidants. The optional boiled egg topping introduces a creamy element that rounds out the soup perfectly. Udon noodles used here are either fresh or frozen, making the recipe versatile and easy to prepare without any special ingredients. This recipe fits well into the trend of convenient, healthy one-pot meals ideal for busy weeknights or chilly days when comfort food cravings strike. The Instant Pot method reduces cooking time while intensifying flavors, making it accessible for even novice cooks. Moreover, this dish aligns with popular Google search queries related to Instant Pot recipes, beef udon, Japanese-inspired noodle soups, and easy comfort food meals. Incorporating keywords such as "Instant Pot beef udon," "miso soup recipe," and "London broil slow cook" enhances its discoverability for users seeking quick, nourishing dinner options. By following this recipe, you can enjoy an authentic-tasting Japanese miso udon soup at home, enriched with tender beef and nutritious vegetables, all prepared efficiently in your Instant Pot.