Curry Udon with Japanese Curry Soup

Curry udon marries two Japanese favorites: thick, chewy udon noodles and a rich, mild Japanese curry. The soup is heartier and creamier than a regular dashi broth because it's built on Japanese curry cubes and slightly thickened so it clings to every noodle. It's a warming dish for gray days and also a brilliant way to give leftover curry new life. Have a large spoon ready – there's plenty of sauce to catch.

• Cuisine: Japanese
• Prep time: 25-30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Cook or heat the udon noodles according to package directions, drain, and keep warm.
2. Sauté thinly sliced onion and sliced carrot in a pot with a little neutral oil until they begin to soften.
3. Add thinly sliced pork or chicken, if desired, and cook until done.
4. Pour in dashi or chicken broth along with soy sauce and mirin, and bring to a simmer.
5. Break in the Japanese curry cubes and stir until completely dissolved and the soup is smooth and slightly thickened.
6. Let the soup simmer for a couple of minutes to allow the flavors to meld – it should be thicker than a regular ramen broth.
7. Divide the hot noodles among deep bowls and ladle the rich curry soup over them.
8. Top with sliced spring onions and optionally a little crispy chili oil or a sprinkle of shichimi togarashi.

Tips

• The soup should be thicker than a regular ramen broth so it clings to the noodles.
• The chewy texture of udon noodles pairs perfectly with the rich curry.
• Use firm tofu and vegetable broth for a delicious vegetarian version – firm/extra firm tofu holds its shape when fried, whereas soft tofu crumbles.
• Leftover Japanese curry from the day before can be thinned with broth and turned into curry udon in minutes.