Spiced with curry powder and packed with umami, curry udon is the perfect meal to have on cool autumn and winter days.
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.
Keywords: noodle soup, kare udon