Curry Udon
Creamy, spicy curry udon with cheese, corn and a soft boiled egg. Ready and on your table in 30 minutes or less.
Servings: 4 serves
Ingredients
- 2 tablespoon vegetable oil
- 1 onion sliced
- 1 carrot sliced into rounds
- ½ tablespoon garam masala
- ½ teaspoon cayenne powder
- 1.2 L dashi or vegetable stock
- 2 tablespoon soy sauce
- 1 pack 5 cubes Japanese curry roux
- 400 g fresh udon noodles vacuum sealed
- 200 g corn kernels
- 4 eggs soft boiled
- 80 g freshly grated cheddar cheese
- 2 spring onions thinly sliced
- Sesame seeds to serve
- Shichimi Togarashi to serve
Instructions
- Heat oil in a pot over medium heat. Add onions and carrots and cook until soft and lightly brown.
- Add garam masala and cayenne and stir through vegetables.
- Pour in dashi in soy sauce. Turn heat to low and add curry roux, stirring well until they dissolve completely.
- Prepare udon noodles according to package instructions. Divide among soup bowls.
- Pour over your curry broth. Top with sweetcorn, sliced eggs, cheddar cheese and spring onions. Sprinkle with sesame seeds and togarashi.
Notes
- If soup is looking too thick, loosen with a quarter cup of water at a time.