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.
Servings: 2 people
Calories: 468kcal
Ingredients
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
Instructions
For the Katsu Curry Powder
- Make the Katsu curry powder by putting all of the spices into a bowl and mixing well. Set aside
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
Notes
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.
Nutrition
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
