Cut the beef into cubes, rinse, and place in a pot of water. Simmer until tender, occasionally skimming off any foam. Add the beef bouillon cube so the beef absorbs the flavor. Wash and cut the vegetables into bite-sized pieces.

When the beef is tender, add the carrots and beets. Season to taste, using only soy sauce. Let it simmer for a few more minutes, then add the zucchini, bok choy, and sugar snap peas.

Once it comes to a boil, turn off the heat. Blanch udon noodles, then ladle the beef and vegetable broth over the noodles. Sprinkle with black pepper and enjoy.