* Percent Daily Values are based on a 2000 calorie diet.
Udon noodle curry soup
A tasty warming soup full of Chinese curry flavours
Cook Time40 minutesmins
Course: Soup
Cuisine: Chinese
Servings: 2
Calories: 430kcal
Author: Kwoklyn Wan
Ingredients
2tbspoil (vegetable, groundnut or coconut)
1medium white onionsliced
1medium carrotcut into matchsticks
50gbeansprouts
1/2large portobello mushroomcut into thin strips
750mlvegetable stock
250mlcurry sauce (see below)
1tbsp light soy sauce
1/4tspsalt (or to taste)
2nests fresh udon noodles
2spring onionsthinly sliced
For the curry sauce:
1tbspoil (vegetable, groundnut or coconut)
2onionsfinely diced
5garlic cloves
2carrotsfinely diced
1celery stickfinely diced
2tbspplain flour
1.5tbspcurry powder (use your favourite: mild, medium or hot)
600mlvegetable stock
1/2tbsphoney
1.5tbspsoy sauce
1bay leaf
1tspgaram 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.