[Takeaway] Korean-Style Beef & Veggie Soup

• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced beef, tossing once, until browned, 2-3 minutes (cook in batches if pan is getting crowded). • Add carrot, onion and sweet soy seasoning, and cook until fragrant, 1 minute. • Add Korean stir-fry sauce, the soy sauce and the water and stir to combine.

• Bring the boil, then reduce heat to low, cover with a lid (or foil) and simmer for 50-60 minutes or until cooked to your liking. • When the soup has 10 minutes remaining, boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. •Add cooked noodles, Asian greens and the sesame oil to the soup and stir until wilted, 1-2 minutes. Season to taste. TIP: If the soup looks dry, occasionally add a splash of water.