Teresa's Recipes
Curry Udon
Curry Udon is a comforting and hearty Japanese noodle dish that showcases the delightful combination of thick, chewy udon noodles and a rich, savory curry broth. Originating from the fusion of Japanese curry and traditional udon, this dish has become a beloved staple in Japanese cuisine, offering a warm embrace on chilly days. With vibrant vegetables and aromatic spices, each bowl promises to warm your heart and tantalize your taste buds.
Ingredients
- 2 servings Udon noodles
- 2, chopped Green onions
- 1 tablespoon Sugar
- 2 tablespoons Mirin
- 2 tablespoons Soy sauce
- 4 cups Chicken or vegetable broth
- 1 medium, diced Potato
- 1 medium, sliced Carrot
- 1 medium, sliced Onion
- 4 ounces (about 1 block) Curry roux
- 2 tablespoons Cooking oil
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 12g
- Carbs: 70g
- Protein: 12g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Cook the udon noodles according to the package instructions. Drain and set aside.
- In a large pot, heat the cooking oil over medium heat. Add the sliced onion, carrot, and diced potato, cooking until the vegetables are slightly softened, about 5 minutes.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
- Add the curry roux blocks to the pot, stirring until they completely dissolve and the broth thickens, about 2-3 minutes.
- Stir in the soy sauce, mirin, and sugar, mixing well to combine all the flavors.
- Add the cooked udon noodles to the pot, simmering for an additional 3-5 minutes to allow the flavors to meld together.
- Serve the curry udon in bowls, garnished with chopped green onions. Optionally, add a dash of shichimi togarashi for an extra kick.
Tips
- For a heartier dish, consider adding proteins such as sliced chicken, shrimp, or tofu.
- Feel free to customize the vegetables based on your preference or seasonal availability; bell peppers, mushrooms, and spinach are great additions.