Japanese beef soup | Lamb and Beef

Ingredients

• 250 g oyster blade (paper thin slices)
• 1 litre beef stock
• 1 tbsp sweet chilli sauce
• Chinese cooking wine
• 200 g udon noodles
• 100 g button mushrooms, sliced
• 4 spring onions, sliced diagonally
• 1 carrot, cut into very thin sticks
• 2 cup fresh bean sprouts
• 2 tbsp fried shallot