Japanese · Dinner
Curry Flavored Udon Soup
A lighter Japanese noodle soup pairing chicken breast with udon in a curry-spiced dashi broth thickened lightly with cornstarch instead of the usual fat-heavy roux. Onion, carrot, and scallion add body while the broth stays clear and warming, finished with soy sauce and a hint of ginger.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
378Calories
47.5gProtein
7.4gFat
35.4gCarbs
5.2gSugar
3.3gFiber
1156mgSodium
131mgChol
1.5gSat Fat
775mgPotassium
68mgCalcium
3mgIron
0.4mcgVitamin B12
5mgVitamin C
Goes well with
Japanese Lager Beer
local
Yuzu Shichimi Tea
international
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Thinly slice the chicken breast, onion, and carrot; grate the ginger; and slice the scallion. Lay everything beside the stove.
2
Saute and bloom
Heat the vegetable oil in a medium saucepan over medium heat for 1 minute, then saute the onion and carrot for 3 minutes until translucent. Stir in the curry powder and ginger, cook 30 seconds until toasted.
3
Simmer
Pour in the dashi and chicken stock, add the chicken breast, and simmer over medium-low heat for 8 minutes until opaque and cooked through. Meanwhile, cook the udon in boiling water for 2 minutes, then drain.
4
Plate
Stir the soy sauce, mirin, and cornstarch slurry into the broth; simmer 2 minutes until thickened. Place udon in a bowl, ladle the broth and chicken over, and scatter scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 5.2 oz150g dry udon noodles (about half of a typical 5.3 oz/150g pack)
- 2 cup480ml dashi
- 1 cup240ml chicken stock, low-sodium
- 2 tbsp2 tbsp curry powder
- 11 onion
- 11 carrot
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp ginger, fresh
- 22 scallion
- 2 tsp2 tsp vegetable oil
