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!

Curry Soup with Noodles
Photographed by Osamu Enomoto


Recipe by
Junko Takagi

Easy

Pork

Rice & Noodles

370kcal

20minutes

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 powder
    Note

    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

Directions

1

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.

2

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.

3

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.

4

Once the udon noodles are tender, stir in the potato starch thickener and mix until the liquid thickens. Sprinkle with pepper and simmer briefly.