Curry Udon Recipe Soup

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CURRY UDON



Curry Udon image

This is not just a simple bowl of udon noodles but curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes. I made the curry sauce from scratch and flavour is amazing. Omit meat and fish cakes and make it a vegetarian version of curry udon with konbu dashi stock.

Provided by Yumiko

Categories     Main

Time 20m

Number Of Ingredients 14

2 servings of fresh udon noodles ((note 1))
4 shallots ((scallions))
2 short chikuwa sticks ((note 2))
1 aburaage
150 g pork belly (, thinly sliced into bite size pieces (note 3))
700 ml dashi stock
1 tsp oil
Salt & pepper
1 tbsp curry powder
1 tsp turmeric powder
2 tbsp cornflour/corn starch
5 tbsp dashi or water
3 tbsp soy sauce
2 tbsp mirin

Steps:

  • Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
  • Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
  • Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
  • Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
  • Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
  • Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
  • Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
  • The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
  • Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
  • Serve immediately.

CURRY UDON



Curry Udon image

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.

Provided by liquidtrance

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 65.2 g, Fat 15.8 g, Fiber 4.8 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 1853.5 mg, Sugar 9.4 g

JAPANESE STYLE CURRY UDON NOODLES (KAREI UDON)



Japanese Style Curry Udon Noodles (Karei Udon) image

I love the idea of the mixture of curry in this traditional udon noodle recipe! If you haven't tried udon noodles: they are a thick noodle used in many Asian recipes

Provided by TishT

Categories     Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons oil
1/2 cup flour, plus
2 tablespoons flour
1 -2 tablespoon curry powder
5 cups vegetable stock or 5 cups mushroom stock
4 tablespoons soy sauce
2 teaspoons maple syrup or 2 teaspoons other artificial sweetener
8 -10 ounces udon noodles
water, for boiling udon noodles
3 -4 scallions or 3 -4 green onions, chopped

Steps:

  • In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
  • Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.

Nutrition Facts : Calories 422.4, Fat 14.5, SaturatedFat 1.9, Sodium 2057.7, Carbohydrate 62.1, Fiber 3.9, Sugar 2.7, Protein 10.8

CURRY UDON



Curry Udon image

Japanese curry bricks deserve their place in our pantries as a staple - inexpensive, with a long shelf life, and full of fast flavor. For those without easy access to store-bought curry bricks, you can make your own or opt for this recipe, in which a quick roux is made using a commercial curry powder blend. A Japanese brand like S&B is ideal, though most products labeled "curry powder" will work. If you have curry bricks in your pantry, you can use them and skip to Step 4, but note the package instructions to determine how many bricks to use. This recipe makes a thick, silky broth that clings ardently to the chubby udon noodles. Potatoes, carrots and onions are common ingredients used in Japanese curry, and while the spinach is not traditional, it adds a nice green element; substitute with broccoli, baby bok choy or kale if you prefer.

Provided by Hetty McKinnon

Categories     dinner, weeknight, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Kosher salt (such as Diamond Crystal)
1 1/2 pounds fresh udon noodles (vacuum-sealed)
1 tablespoon neutral oil, such as grapeseed or canola
1 yellow onion, peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch chunks
6 cups vegetarian dashi (see Tip) or vegetable stock
2 teaspoons soy sauce or tamari
1 teaspoon granulated sugar
4 handfuls baby spinach leaves (about 5 ounces)
6 tablespoons unsalted butter
1/3 cup all-purpose flour
2 tablespoons Japanese curry powder (such as S&B)
1 tablespoon garam masala
1/2 teaspoon ground cayenne

Steps:

  • Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
  • To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
  • Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
  • When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
  • Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
  • Divide the noodles and broth equally among four serving bowls, and eat immediately.

CURRIED UDON SOUP



Curried udon soup image

Whip up a warming bowl of curried noodle soup in just 25 minutes - made creamy with coconut milk and topped with chunks of tofu

Provided by Katy Greenwood

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , thickly sliced
2 tbsp medium curry powder
400ml can coconut milk
1 tbsp clear honey
2 tbsp soy sauce , plus extra to serve (optional)
300g pack stir-fry vegetables
200g tofu , cut into bite-sized cubes
2 x 150g packs straight-to-wok udon noodles
4 spring onions , sliced diagonally

Steps:

  • Heat the oil in a large wok or saucepan and add the onion. Cook for a couple of mins to soften, then stir in the curry powder and cook for 1 min. Gradually add the coconut milk, stirring all the time, until saucy. Add 600ml water to the pan, then stir in the honey and soy sauce. Bring to the boil and cook for 5 mins.
  • Add the stir-fry vegetables, tofu and udon to the pan, cover and cook for another 3-4 mins. Taste, season and add a little more soy sauce, if you like. Divide between bowls and scatter with the spring onions.

Nutrition Facts : Calories 437 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium

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