Curry Udon – A Japanese Comfort in under 30 Minutes
Curry udon combine thick, chewy udon with a rich Japanese curry broth. Comforting, morish, and ready in 30 minutes.
Servings: 2
Calories: 424kcal
Equipment
- Medium saucepan For frying vegetables, simmering the broth, and cooking the noodles together.
- Sharp knife To chop vegetables and cube tofu evenly.
- Cutting board A sturdy base for prepping all your ingredients.
- Wooden spoon or silicone spatula For stirring the curry blocks into the broth without scratching the pan.
- Measuring cups and spoons To portion stock, oil, and seasonings accurately.
- Strainer or colander For draining and rinsing dried udon noodles.
- Serving bowls Wide and deep enough to hold broth, noodles, and toppings.
- Chopsticks or noodle tongs To separate noodles while cooking and for serving.
Ingredients
- 400 g fresh udon noodles vacuum packed or frozen
For the broth
- 1 tablespoon neutral oil such as vegetable or canola
- 625 ml vegan dashi homemade or from instant kombu dashi powder (ratio 1tsp/2cups water)
- 55 g Japanese curry roux S&B Golden Curry
- 140 g firm tofu cubed
- 1 medium carrot
- 1 onion
- 1 clove garlic
- ¼ pointed cabbage
- ¼ red pepper
- Salt to taste
- Black pepper to taste
For garnish:
- A handful of leafy greens such as choi sum
- 2 spring onions thinly sliced (for garnish)
Instructions
- Prep vegetables and tofu: Dice onion, slice garlic, julienne carrot, shred cabbage, dice red pepper, chop choi sum, slice spring onions, and cube tofu.
- Fry base: Heat oil in a saucepan. Fry onion until golden, add tofu and crisp on all sides. Season. Add carrot, cabbage, and red pepper, then cook until softened.
- Make broth: Pour in dashi, add curry roux blocks, and stir until dissolved and thickened into a smooth broth. Season to taste.
- Cook noodles: Add fresh udon straight to the broth and stir until separated. For dried udon, boil 2 minutes less than packet instructions, rinse, then add to broth to finish cooking.
- Serve: Divide noodles and broth into bowls. Top with choi sum and sliced spring onions. Serve hot.
Notes
This is my homemade vegan dashi recipe
If you need more guidance on ingredients, please take a look at our Japanese pantry staples post.
Nutrition
Serving: 1 serve | Calories: 424kcal | Carbohydrates: 54g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1411mg | Potassium: 319mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5682IU | Vitamin C: 28mg | Calcium: 140mg | Iron: 2mg
