Japanese · Dinner
Curry Flavored Udon Soup (High-Protein)
A curry-spiced udon noodle soup built on dashi-curry broth with chicken breast, soft-boiled egg, and edamame for protein. Warming and mildly spiced, it balances curry powder richness against a savory dashi-soy base.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
63.4gProtein
15.8gFat
52.1gCarbs
6.8gSugar
5.6gFiber
1615mgSodium
330mgChol
3.6gSat Fat
980mgPotassium
110mgCalcium
4.8mgIron
0.9mcgVitamin B12
3.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice chicken breast into thin strips, halve the soft-boiled egg, and thinly slice the scallion.
2
Sauté
Heat vegetable oil in a small pot over medium-high heat; cook chicken 3-4 minutes, turning once, until lightly browned and cooked through.
3
Simmer
Add curry powder, dashi, soy sauce, and mirin; bring to a gentle simmer over medium heat for 5 minutes. Stir in cornstarch mixed with water and cook 1-2 minutes until glossy.
4
Plate
Pour noodles and edamame into a deep bowl, add broth, top with egg and scallion, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 11 oz311g, cooked udon noodles
- 2 cup480ml dashi
- 4 tsp4 tsp curry powder
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 22 eggs
- 2/3 cup100g, shelled edamame, cooked
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp cornstarch
