Japanese Curry Udon

Finely mince 1 stalk green onions and set this aside for later as a garnish. Discard the root end.

Wash the 1 potato and 1 carrot and chop them into ½ inch pieces. We are cutting them smaller so that they can cook more quickly.(I don't peel my carrots and potatoes, but if you like you can peel them before you cut them)

Next, peel 1 small yellow onion and dice the onions into ½ inch pieces and set it aside.

Peel and finely mince or grate 2 cloves garlic and set it aside.

(Important: The curry blocks are not all the same size, depending on what size package you bought. If you bought the 92g package of curry blocks, use 3 blocks. If you bought the 220g package, use 2 blocks instead)

Remove the Japanese curry blocks from the packaging and finely chop them into small pieces. This will help it dissolve more easily in the stock.

Cut the chicken into 1 inch size pieces and sprinkle a bit of salt on it, this will help the chicken brown more easily. Set it aside.

Set a pot over the stove and set it to medium heat.

Add a bit of oil, add the chopped carrots and potatoes, and cook them for about 2-3 minutes.

Add in the chicken and brown it until it is about 50% done. This will take about 2-3 minutes.

Add in the diced onions and garlic and cook it for another 1-2 minutes

Push aside all the vegetables and chicken to the side of the pot, and add the chopped curry roux blocks, and half the stock.Gently stir the curry blocks until they have fully dissolved.

Add in the rest of the stock and stir everything together.

Set the stove to medium-low heat and let everything simmer (with the lid on) for 15-20 minutes or until the carrots and potatoes are soft.

Put a small pot of water over the stove on high heat and wait for the water to boil.

Once the water has boiled, gently add in the eggs with a spoon. This will help prevent it from cracking in the water.

Cook the eggs for 6 ½ minutes for soft boiled eggs.

Once the eggs are done, add it into a bowl of cold water to stop the cooking process.

When the eggs are cool, crack and peel the eggs and cut the eggs lengthwise in half.(I like to add the cracked eggs back into the cold water for a few seconds, because I find it helps the eggs peel more easily.)

Place the frozen brick of udon into a colander and run cold tap water over it until it has thawed and softened from its brick form.

Once the potatoes and carrots in the soup are soft, the curry soup is done. To test for doneness I use a knife to pierce the carrots.Add the udon noodles into the soup and cook it for 30 seconds to 1 minute to warm them up.

Place the noodles in a serving bowl, ladle the curry soup over it, and top it with green onions and the halved soft boiled eggs. Enjoy!