Curry Udon Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pack noodles (udon)
- some oil
- 1 bunch spring onion (s)
- 1 onion (s)
- 1 carrot (s)
- 400 g chicken breast fillet (s) or turkey breast fillet
- some soy sauce
- 2 tablespoon soy sauce
- 500 ml water, possibly more
- Dashi
- curry paste
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- First cut the meat into bite-sized pieces and place in a little soy sauce. Clean the spring onions and cut into rings. Peel and dice the onion and cut the carrots into fine slices.
- Put a little oil in a wok and sweat the onions, spring onions and carrots first. Then add the pickled meat and fry everything until the meat is cooked through. In addition, prepare the pasta according to the instructions on the packet.
- Deglaze the contents of the wok with the 2 tablespoons of soy sauce. Add water and dashi. The packaging says how much dashi goes in what amount of water, it differs from product to product.
- Add the curry paste when everything is boiling and dissolve. If the soup is too thin despite the curry paste, just thicken it with cornstarch. Add the noodles to the soup and serve.
- Tip: Do not use the round, moist udon noodles, but the dried ones. Ask for advice about the curry paste in the Asian shop.
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