Curry Udon Noodle Soup Recipe

Ingredients

1 onion
2 carrots
200g white mushrooms
1 vegetable stock cube
45g butter
2 tbsp cornflour
1 tbsp vegetable curry powder
1 tsp garam masala
200g udon noodles
100g kale
2 spring onions
2 tbsp tamari

Prep: 10 mins | Cook: 25 mins

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Method

1. Peel and roughly chop the onions. Trim and peel the carrots, then slice them into 1cm-thick rounds on the diagonal. Rinse the mushrooms and halve or quarter any large mushrooms. Fill and boil your kettle. Crumble the stock cube into a heatproof jug and add 1 ltr hot water. Stir to dissolve the stock cube.

2. Put a large pan on a medium heat and melt the butter. Add the cornflour and cook, stirring with a wooden spoon, for 2 mins. Then add the curry powder and garam masala and cook, stirring, for a further 1-2 mins till the pan smells aromatic. This is your roux.

3. Pour a splash of the stock into the pan and stir till it’s smoothly combined with the roux. Add a splash more stockand repeat. Keep slowly adding the stock, till everything is combined. This should take around 3-5 mins.

4. Pop a lid on the pan and turn up the heat. Bring the pan to the boil. When the pan is boiling, turn the heat down and add the onions, carrots and mushrooms. Put the lid back on and simmer the veg for 10 mins till tender.

5. While the veg are simmering, fill a separate pan with hot water from the kettle, topping it up as necessary, and set on a high heat to come to the boil. Once it’s boiling, add the noodles and cook for 6-10 mins till springy and cooked through. Drain, rinse under cold water and divide between two warm bowls.

6. While the veg and noodles simmer, slice the soft kale leaves off their woody cores, then finely slice them. Trim the roots and any ragged greens from the spring onions, then roughly chop the whites and finely slice the greens.

7. When the veg have simmered for 10 mins, add the kale and the white parts of the spring onions to the pan. Simmer, lid off the pan, for 4-5 mins till all the veg are tender. Add the tamari, then taste the soup and add a pinch of salt or sugar, if you think it needs it.

8. Ladle the soup over the noodles in the bowl and serve straight away.

9. Love Your Leftovers
The noodle soup will keep in the fridge in an airtight tub for up to 2 days. Reheat in the microwave or on the hob, with an extra splash of water or vegetable stock, till piping hot.