This curry udon is a quick and easy recipe that features slurpy udon noodles and vegetables in a thick, flavourful stew. This recipe uses a homemade curry roux to replace store-bought Japanese curry cubes if you don’t have them or don’t want the extra additives.
I made a vegan Japanese curry a while ago and this vegan curry udon is a variation of that recipe. Japanese curries are quite surprising; first, because they exist, and second because of the wonderful warming spices of cinnamon, cumin and star anis.
So to make this curry udon recipe you start with the stock. You can, and probably should, use a vegetarian dashi. When I have the time, I start the dashi the night before by soaking kombu seaweed and dried shiitake mushrooms in water.
I will admit that this time I was lazy and wanted to make this udon noodle recipe in less than thirty minutes so I cut corners by using vegetable stock and throwing a couple of shiitake mushrooms in with the vegetables. Still delicious!
So while the vegetables are happily simmering away in the stock you can make the homemade curry roux. This is really easy.
Simply heat oil in a pan and stir in some flour, curry powder and garam masala (both of those are good spices to keep stocked in a vegan pantry). Cook it for a few minutes to get out the raw flour flavour then add soy sauce. This will not only add flavour but thicken it also.
Once your veggies are done, stir in the curry roux and your soup will thicken into a nice stew. Divide your udon noodles (previously cooked according to the package directions) into your bowls and ladle the curry stew on top. Slurp away!
- 400 grams (14 oz) fresh udon noodles
- 4 tablespoons neutral oil, divided
- ½ medium onion, thinly sliced
- 1 small potato, cubed
- 1 carrot, sliced
- 2 – 3 dried shiitake mushrooms
- 3 cups (709 ml) vegetable stock (or vegetarian dashi)
- 4 tablespoons flour
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- ½ teaspoon cayenne pepper (optional)
- 1 tablespoon soy sauce, plus more to taste
- Pepper, to taste
- 1 green onion, sliced
- Cook the udon noodles according to the package directions. Usually this means boiling them for 2 – 3 minutes. Drain and set aside.
- Heat 1 tablespoon on oil in a large pot over medium heat. Add the onion and fry until soft and transparent. Add the potato, carrot, shiitake mushrooms and vegetable stock. Bring to a boil then reduce the heat to a simmer and cook until the vegetables are tender.
- Meanwhile prepare the curry roux. Heat the remaining 3 tablespoons of oil in a pan over medium-low heat. Add the flour, curry powder and garam masala and mix well. Stir for about 5 minutes to cook out the flour then add 1 tablespoon of soy sauce. Continue to cook and stir until the roux sticks together in a ball and starts to crumble apart. Remove from the heat.
- When the vegetables are ready, ladle some of the soup into the pan with the roux and stir well to dissolve the flour. Add it to the pot with the soup and mix well as it thickens. Taste and adjust the seasoning. I added an additional ½ tablespoon of soy sauce. Fish out the shiitake mushrooms, slice them and add them back in. If you'd like it a bit thinner, add a few splashes of stock or water.
- Divide the noodles into your bowls, ladle over the curry stew and garnish with chopped green onions.
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Nutrition Information:Yield: 2 Serving Size: 1 bowl
Amount Per Serving: Calories: 606 Total Fat: 30g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 0mg Sodium: 1475mg Carbohydrates: 74g Fiber: 8g Sugar: 6g Protein: 12g
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