Asian Beef Bone Broth Udon Soup

Start by preheating your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them in the oven for about 30 minutes until they are browned.

In a large pot, add the roasted bones along with water, ginger, garlic, and onion. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low and let it simmer for at least 4 hours, skimming off any foam that rises to the surface.

After simmering, strain the broth through a fine mesh sieve into another pot, discarding the solids. Return the strained broth to the pot and season it with soy sauce, mirin, and salt to taste.

In a separate pot, cook the udon noodles according to the package instructions, then drain and set aside.

To serve, divide the cooked udon noodles into bowls and ladle the hot beef bone broth over them. Garnish with sliced green onions, sesame seeds, and any additional toppings you desire.