Ingredients:
1 onion, thinly sliced1
1 stalk of green onion, chopped
1 tbsp oil (I used avocado oil)
10-12 oz of thinly sliced meat (I used beef brisket)
6 cups of water or dashi stock (I used water)
1 box of Japanese curry, cut into smaller + thinner pieices
3 large carrots, cut into bite size
3 large potatoes, cut into bite size
6 white button mushrooms, thinly sliced
4-5 udon noodles (I use 4 for my family of 5)
Directions:
1. Preheat a medium pot over medium heat. When the pot is hot, add 1 tbsp of oil of your choice and add the onion slices.
2. Sauté the onion slices until caramelized or for 2–3 minutes. Then, add carrots (optional) and saute for another 2 minutes. Next, add your mushrooms (optional) and saute for another 2 minutes. Then add your meat.
3. Cook the meat for a minute or until it‘s barely pink. Add 6 cups of water or dashi stock. Cover the lid.
4. If needed, remove the scum with a fine-mesh skimmer. Add the curry cubes into the stock and make sure they are completely dissolved (cutting them into smaller + thinner pieces will help dissolve faster.) Continue cooking on medium low heat for 5-10 minutes.
5. Cook your udon noodles as per packaging directions. If you bought the frozen kind, they only need to be blanched in boiling water for a max of 2 minutes for chewy texture. Use chopsticks to separate the noodles in boiling water and drain quickly.
6. Taste your curry stock – and add soy sauce (1 tsp at a time) if needed. Turn off the heat.
7. Plate the noodles into bowls. Pour the curry soup over the udon noodles. Top with the green onions and enjoy!
