I’ve shared the dry curry udon, but for a chilly day, you’d want to eat it with hot soup to warm your body up. Usually if you order curry udon at Japanese restaurant, you’d get the one with this recipe: a hint of bonito stock to make the soup more flavorful.
Curry is everyone’s favorite, and udon noodle is also an awesome food, so why don’t you just give it try once!? I’m sure you’ll be obsessed it 🙂
Curry Udon Soup
- 1 pack of frozen udon noodle
- ½ pack of enoki mushroom
- 1 medium carrot
- ¼ of medium zucchini
- Some canned young corn
- 1 bunch of scallion
- Half block of curry mix
- ¼ teaspoon of sugar
- ¼ teaspoon of bonito stock
- 500ml of water
- Some black pepper
- Cut veggies
- Grill veggies
In a medium high heated sauce pan, put olive oil and veggies.
Cook them until the veggies become golden color. Put water and bring it to boil.
- Cook udon noodle
In a different large pan, bring water to boil and cook udon noodle until they are soft.
In the direction #2’s pan, put bonito stock, sugar, and 1/2 blocks of curry mix.
- Set out dish
In a bowl, put udon noodle and pour curry soup. Sprinkle some scallion and black pepper, then your dish is ready!
And curry stein is so hard to wash out, so please wear apron or just wear dark color clothes for protection!