A delicious bowl of winter noodle soup from Japan! The food I ate the most while residing in Japan. Udon may be added to the curry broth all at once or to each bowl individually.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Substitute another liquid sweetener for the maple syrup if preferred.
Reviews
This was flavorful. Out of necessity, we changed two ingredients. We had a lot of lentils, so I substituted 1 cup dry for the Udon noodles. I also used yellow curry powder, because I had a hard time getting red curry powder. Everything else I had in the house which I appreciated about this recipe. It won’t be a favorite meal like burgers or fried chicken, but it will be one we will regularly use. It was very much like a stew. It may have been too thick. Next time I will add less flour as a test. Thank you for a simple, easy, tasty recipe.
It wasn’t horrible and I tried to like it, but there was too much going wrong for my taste. I didn’t care for the thickness of the broth. It was more like gravy. The soy sauce overpowered the curry and I couldn’t taste any curry at all The carrots seemed to clash with the noodles. I did add spinach, tofu, and mushrooms but that didn’t seem to go well with the broth either. I may try to tweak this to my taste but I won’t make it this way again.
Loved the recipe. I couldn’t find curry powder so I used curry paste. It turned out fine. I also used honey instead of maple syrup and I was happy with the results.
Honestly, one of the best recipes I have found so far! Really easy and fast to make, still have left over ingredients so I will definitely be making this again, also red curry paste seemed to work pretty good with mine! Alittle expensive for my college budget, but totally worth it.
This was very tasty… the broth had a really nice flavor. I didnt think it would with such few ingredients.. nice surprise. The reason I am marking one star off is the cooking method. I think it is overly complicated. Saute the veggies in a stock pot, add the rest of the ingredients, except flour and noodles. cook until desired tenderness of veggies. Mix the flour with some water and temper it with the stock.. add it to the soup to thicken… no need for the oil or cooking the veggie separately. I do think keeping noddles separate is a good idea as leftover noodles in the soup would soak up the broth and make them mushy