Description
Spiced with curry powder and packed with umami, curry udon is the perfect meal to have on cool autumn and winter days.
Ingredients
Units
Scale
- 2 packages fresh udon noodles (about 7.5 ounces each)
- 2 tablespoons sesame oil
- 1/2 small onion, finely sliced
- 1 1/2 tablespoon curry powder (use a little less if you prefer a mild curry taste)
- 1 1/2 tablespoon potato starch or cornstarch mixed with 800ml water
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 3 teaspoons dashi powder (for vegan: use kombu dashi)
- 1/4 cup baby spinach, chopped
- 2 scallions, finely chopped
Instructions
- Boil the udon noodles and drain them. Divide them among two bowls and set aside.
- In a deep skillet or medium size pot over medium heat, add the sesame oil and onion slices. Cook for 3-4 minutes, until onions are translucent.
- Add the curry powder and stir.
- Add the water and potato starch mix, mirin, soy sauce, and dashi powder, and stir. Keep stirring until the soup starts to bubble and thicken, and turn the heat off.
- Add the soup to the udon noodles and top with spinach and scallions. Serve.
Notes
If you would like to make the curry soup in advanced and save it for later, hold off on using the potato starch since if looses its power pretty quickly. The potato starch is what gives the soup a thicker texture, but it unfortunately doesn’t hold for very long.
What I recommend you do instead is to make the curry soup without the potato starch and keep it refrigerated until you are ready to eat it. When you reheat the curry soup, mix 1 1/2 tablespoon potato starch with 2 tablespoons water and stir it into the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5.3g
- Sodium: 1665.5mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 84.5g
- Fiber: 3.4g
- Protein: 3g
- Cholesterol: 0mg
