A bowl of udon noodle curry soup is a great way to start an evening. “We all love a good curry and this dish combines the authentic Chinese curry taste with a soup,” says cookbook author Kwoklyn Wan.
“Served on top of soft noodles, crunchy beansprouts and meaty mushrooms, it’s sure to satisfy those curry cravings.”
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Nutrition Facts
Udon noodle curry soup
Amount Per Serving
Calories 430
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 2g13%
Sodium 4340mg189%
Potassium 828mg24%
Carbohydrates 53g18%
Fiber 9g38%
Sugar 24g27%
Protein 9g18%
Vitamin A 16888IU338%
Vitamin C 26mg32%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Udon noodle curry soup
A tasty warming soup full of Chinese curry flavours
Servings: 2
Calories: 430kcal
Ingredients
- 2 tbsp oil (vegetable, groundnut or coconut)
- 1 medium white onion sliced
- 1 medium carrot cut into matchsticks
- 50 g beansprouts
- 1/2 large portobello mushroom cut into thin strips
- 750 ml vegetable stock
- 250 ml curry sauce (see below)
- 1 tbsp light soy sauce
- 1/4 tsp salt (or to taste)
- 2 nests fresh udon noodles
- 2 spring onions thinly sliced
For the curry sauce:
- 1 tbsp oil (vegetable, groundnut or coconut)
- 2 onions finely diced
- 5 garlic cloves
- 2 carrots finely diced
- 1 celery stick finely diced
- 2 tbsp plain flour
- 1.5 tbsp curry powder (use your favourite: mild, medium or hot)
- 600 ml vegetable stock
- 1/2 tbsp honey
- 1.5 tbsp soy sauce
- 1 bay leaf
- 1 tsp garam masala
Method
- For the curry sauce, heat the oil in a saucepan, then add the onions and garlic and cook until softened. Stir in the carrots and celery and cook over a low heat for 10–12 minutes. Add the flour and curry powder and cook for one minute. Gradually pour in the stock, stirring constantly until combined, then add the honey, soy sauce and bay leaf. Slowly bring to the boil. Simmer for 15 minutes, or until the sauce thickens but is still of pouring consistency. If your sauce is too thick, add a splash of water to loosen it. Stir in the garam masala, then strain the curry sauce through a sieve and set to one side.
- Heat the oil in a saucepan over a medium-high heat, add the onion and carrot and fry until lightly browned. Add the beansprouts and mushrooms and fry for a further minute.
- Add the stock, curry sauce and soy sauce and mix well until smoothly combined. Bring to the boil then turn down the heat to a low simmer. Taste for seasoning and add salt if needed.
- Bring a large saucepan of water to the boil, add the fresh noodles and cook for about 90 seconds. Drain and place into serving bowls. Pour over your curry soup, garnish with spring onions and serve.
Nutrition
Calories: 430kcal | Carbohydrates: 53g | Protein: 9g | Fat: 23g | Saturated Fat: 2g | Sodium: 4340mg | Potassium: 828mg | Fiber: 9g | Sugar: 24g | Vitamin A: 16888IU | Vitamin C: 26mg | Calcium: 112mg | Iron: 3mg
The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan, photography by Sam Folan, is published by Quadrille.
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