Curry Udon with Japanese Curry Soup

Curry Udon marries two Japanese favorites: thick, chewy-soft 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 lightly thickened so it clings to every noodle. It's a warming dish for grey days and also a brilliant way to give leftover curry new life. Keep a large spoon ready – there's plenty of sauce to scoop up.

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

Instructions

1. Cook or heat the udon noodles according to package instructions, drain them, and keep them warm.
2. Sauté thinly sliced onion and carrot in a pot with a little neutral oil until they start to soften.
3. Add slices of thin 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 they are completely dissolved and the soup is smooth and slightly thickened.
6. Let the soup simmer for a few minutes for the flavors to meld – it should be thicker than a regular ramen broth.
7. Divide the warm noodles into deep bowls and ladle the rich curry soup over them.
8. Top with chopped spring onions and possibly some 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 falls apart.
• Leftover Japanese curry from the day before can be diluted with broth to make curry udon in minutes.