Curry Soup with Noodles
Use cornstarch to make a thick, hot soup. If you are wearing white, be careful not to splash it on yourself!
Photographed by Osamu Enomoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 1 portion frozen udon noodles (200 g)
- 80 g pork trimmings
- 1/3 onion (80 g)
- 1/4 carrot (40 g)
- 1 tbsp potato starch
- 1/2 tbsp vegetable oil
- A little less than 1 tbsp curry powderNote
Spice mix for curry. Made with 20 to 30 different spices such as turmeric, hot pepper, pepper, cumin and coriander.
- 120 ml mentsuyu noodle soup base (store-bought, double concentrate type)Note
Soy sauce-based soup seasoning. Used mostly with noodles. Available in concentrated form (soup base) or straight (dipping sauce).
- A pinch of pepper
Cut the onion along the grain into 5 mm slices. Peel the carrot and cut lengthwise in half. Cut into 3 mm half-moon slices. If some of the pork trimmings are large, place them on top of each other and cut into 3-4 cm lengths. Separate all the pieces. Mix the potato starch and 3 tablespoons of water in a small bowl to prepare the thickener.
Pour the vegetable oil into a small pot and place over medium heat. Stir-fry the pork until the color changes, and then add the onions and carrots. Once all the ingredients are coated with oil, sprinkle with curry powder and simmer briefly.
When the curry powder has melded with the ingredients, add the mentsuyu noodle soup and 400 ml of water and bring to a boil. Continue simmering over medium heat for 5-6 minutes. When the vegetables are tender, add the frozen udon noodles and separate with cooking chopsticks. Bring to a boil and simmer for about a minute, stirring occasionally.
Once the udon noodles are tender, stir in the potato starch thickener and mix until the liquid thickens. Sprinkle with pepper and simmer briefly.