Curry Udon – A Japanese Comfort in under 30 Minutes

Name: Curry Udon – A Japanese Comfort in under 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: curry
Ingredients: 400 g fresh udon noodles (vacuum packed or frozen ); 1 tbsp 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); A handful of leafy greens (such as choi sum); 2 spring onions (thinly sliced (for garnish))

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Curry udon combine thick, chewy udon with a rich Japanese curry broth. Comforting, morish, and ready in 30 minutes.

30 min

cook 20 min

curry

5.0 (1)

Ingredients

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.

Nutrition

Serving Size: 1 serve
Calories: 424 kcal
Carbohydrate Content: 54 g
Protein Content: 15 g
Fat Content: 18 g
Saturated Fat Content: 5 g
Sodium Content: 1411 mg
Fiber Content: 6 g
Sugar Content: 10 g
Unsaturated Fat Content: 12 g