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Katsu Curry Soup
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5 from 1 vote

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
Cook Time35 minutes
Total Time55 minutes
Course: Soup
Cuisine: Asian
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