Katsu Curry Noodle Soup
Udon noodles cooked in Katsu Curry style broth, served with your choice of prawns, chicken or shiitake mushrooms. Supper doesn't get much better.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: Asian
Servings: 2 people
Calories: 468kcal
Katsu Curry Powder
- 2 teaspoon medium curry powder
- ½ teaspoon paprika sweet & mild not hot
- ½ teaspoon turmeric
- ¼ teaspoon hot chilli powder
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground fenugreek
- ½ teaspoon mixed spice
Katsu Curry Sauce
- 1 Medium onion (or 2 shallots) - thinly sliced
- 1 Garlic clove - finely chopped
- Vegetable oil
- 1 teaspoon White sugar
- 1 Medium carrot - diced
- 1 tablespoon Plain (all-purpose) flour
- 2 teaspoon Curry powder
- ½ teaspoon Garam masala
- 1 teaspoon Honey
- 1 Bay leaf
- 2 teaspoon Soy sauce (dark not light)
- 300 ml Stock
Katsu Curry Noodle Soup
- 1 Medium onion (or 2 shallots) - thinly sliced
- 1 Garlic clove - finely chopped
- Vegetable oil
- 1 teaspoon White sugar
- 1 Medium carrot - diced
- 1 teaspoon Plain flour
- 1 ½ teaspoon Katsu curry powder
- ½ teaspoon Garam masala
- 1 teaspoon Honey
- 1 Bay leaf
- 2 teaspoon Soy sauce
- 750 ml/ 3 cups Stock (vegetable or chicken)
- 75 g Edamame beans (I used frozen)
- 150 g Raw prawns (deveined)/ cooked chicken/ shiitake mushrooms
- 100 g Udon noodles
For the Katsu Curry Powder
For the Katsu Curry Sauce
Put the onion and garlic into a small pan with a tablespoon of oil. Cook over a gentle heat for 5 minutes. Add the sugar and continue to fry for a further 10-15 minutes until beginning to caramelise
Stir in the carrot and fry for 5 more minutes
Next, add the flour, katsu curry powder and garam masala and continue to cook for a further minute
Add the stock, honey, bay leaf and soy sauce. Allow to stand for 10 minutes whilst the stock takes on the flavours in the pan
Strain through a sieve and return the liquid to the pan. Heat gently, stirring continuously, until the sauce thickens and approaches boiling point
Serve immediately with breaded meat and boiled rice
For the Katsu Curry Noodle Soup
Put the onion and garlic into a small pan with a tablespoon of oil. Cook over a gentle heat for 5 minutes. Add the sugar and continue to fry for a further 10-15 minutes until beginning to caramelise
Transfer the onions to a large pan. Stir in the flour, katsu curry powder and and garam masala and continue to cook for a further minute. Next add the carrots, stock, honey, bay leaf and soy sauce. Simmer for 8 minutes, stirring from time to time
Add the noodles and cook for a further 5 minutes, then add the prawns/chicken/shiitake mushrooms and edamame beans. Let simmer for another 3-5 minutes until everything is cooked through
Serve immediately
The remaining Katsu Curry Powder can be stored in an airtight jar for up to 3 months.
Nutritional data calculated on the basis of the soup using chicken.
Calories: 468kcal | Carbohydrates: 58g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 2514mg | Potassium: 506mg | Fiber: 7g | Sugar: 17g | Vitamin A: 5999IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg