Curry Udon

A great Japanese winter noodle soup dish! My absolute favorite meal while living in Japan. Add udon to the curry broth all at once, or to each serving bowl.

Step: 1

Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.

Step: 2

Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.

Step: 3

Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

Per Serving: 442 calories; protein 9.2g; carbohydrates 65.2g; fat 15.8g; sodium 1853.5mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.