curry udon

Prawn

Curry Udon

A great Japanese winter noodle soup dish! My absolute favorite meal while living in Japan. Add udon to the curry broth all at once, or to each serving bowl.

Ingredients

3 carrots, cut into bite-size pieces
1 small onion, cut into bite-size pieces
3 tablespoons water
¼ cup vegetable oil
½ cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons red curry powder
5 cups hot vegetable stock
¼ cup soy sauce
2 teaspoons maple syrup
8 ounces udon noodles, or more to taste

Directions

Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.