Pho Beef Udon Noodle Soup

I've made this a few times a now and I have to say, this meal is an experience, it's that good! 
 

Ingredients:

Beef stock; Swanson's 50% less sodium beef stock

1 cup water

2 tablespoons soy sauce
1 teaspoon sesame oil

Fresh ginger; 1" x 1" peeled

Jalapeño chili; 1/2" piece seeded and cut in half lengthwise

1 glove peeled garlic

1/2 lb. sirloin steak cut into bit size pieces
Firm tofu, cubed

6 medium thick sliced Crimini mushrooms

1/8 Red bell pepper, chopped

4 - 6 diced green onions

1/2 bunch cilantro

1/2 lb. Japanese Udon wheat noodles

Preparation:

Boil water and cook the Japanese noodles for 4 minutes, drain, rinse and a side.

Bring the beef stock, water, soy sauce, ginger, jalapeño and garlic to a boil and simmer for 20 minutes. Remove and dispose the ginger, jalapeño and garlic clove from the broth. Add the sirloin steak, tofu, chopped bell pepper, mushrooms and simmer for 10 minutes and the soup is done.

To serve, add a generous amount of noodles to a large bowl. Add soup to cover the noodles and top with a generous amount of green onions, cilantro, crushed nuts and Sriracha.