Japanese Curry Udon Soup

• 2 cups diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1/2 cup Japanese curry roux (like S&B or Golden Curry)
• 8 oz udon noodles
• 1 14-ounce can coconut milk
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• Salt to taste
• Chopped green onions for garnish
• Cooked diced chicken (optional)

Steps

1. 1 Heat a large pot over medium heat and add a splash of oil.
2. 2 Add carrots, celery, and onion, sautéing until softened.
3. 3 Stir in garlic and ginger, cooking for another minute.
4. 4 Pour in vegetable broth and bring to a simmer.
5. 5 Stir in the curry roux until melted and smooth.
6. 6 Add coconut milk, soy sauce, sugar, and salt. Simmer gently.
7. 7 Cook udon noodles according to package instructions, then drain and add to the soup.
8. 8 Simmer for an additional 2-3 minutes to heat through.
9. 9 Serve hot, garnished with green onions and optional chicken.

Nutrition

Tips

• Adjust curry roux to taste for spicier or milder curry.
• Use leftover chicken for added protein.
• For a richer flavor, toast the curry roux in a dry pan before adding to the soup.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with steamed rice or a side of pickled ginger.
• Pair with a crisp Asian pear for a refreshing contrast.

FAQ