Curried Udon Soup Food

CURRY UDON

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.

CURRIED UDON SOUP

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.

CURRY UDON

Steps:

• To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours.
• Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan.
• Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside.
• Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well.
• Cook the noodles in boiling water following the packet instructions.
• Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes.
• Add the dashi to the pan and bring to the boil.
• Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken.
• Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions.

CURRY CHICKEN UDON

Steps:

• Cut chicken into bite-sized pieces. Slice onion and carrot into thin long pieces. Heat a deep pan and saute the chicken, onion, and carrot. Salt the ingredients. Add in the pan and simmer until ingredients are soften. Add curry roux in the soup and bring to a boil. Add potatostarch and water mixture in the soup to thicken. Add udon noodles in the curry soup and heat. Add soy sauce in the udon soup and sprinkle chopped green onion over it.
• For serving: Stir sprouts into beaten eggs and pour over hot oil and serve over a bowl of curry udon.
• *Makes 4 servings.

CURRY UDON

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.