Japanese · Dinner
Curry Flavored Udon Soup
A warming Japanese noodle soup where thick udon sits in a curry-spiced dashi broth. Chicken thigh simmers until tender with onion and carrot, thickened lightly with flour and seasoned with Japanese curry powder, soy sauce, and mirin, finished with scallion.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
486Calories
31.8gProtein
15.2gFat
56.2gCarbs
9.4gSugar
3.9gFiber
1447mgSodium
144mgChol
3.8gSat Fat
595mgPotassium
68mgCalcium
3.2mgIron
0.6mcgVitamin B12
5.8mgVitamin C
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Cut the bone-in chicken thigh into bite-sized pieces and thinly slice onion, carrot, and scallion.
2
Sauté
Heat vegetable oil in a small pot over medium heat. Add onion and carrot; cook 3 minutes until onion turns translucent.
3
Simmer
Add chicken thigh pieces and sear 2 minutes until edges brown lightly. Stir in curry powder and cook 30 seconds. Pour in dashi, soy sauce, and mirin; bring to a boil, then reduce to low simmer 15 minutes until chicken is cooked through.
4
Finish
Whisk flour with 2 tablespoons hot broth until smooth, stir into pot, and simmer 3 minutes over low heat until glossy, stirring constantly. Stir in sugar and adjust seasoning with soy sauce if needed. Place cooked udon in a deep bowl, ladle curry broth with chicken and vegetables over top, scatter sliced scallion over the bowl, and serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in chicken thigh
- 11 oz160g, about 1 fresh portion cooked udon noodles
- 2 cup480ml dashi stock
- 11 onion
- 11 carrot
- 2 tbsp2 tbsp curry powder
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 22 scallion
