Name: Vegetable Curry Udon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 400g fresh or dried udon noodles; 2 tablespoons vegetable oil; 1 medium onion, thinly sliced; 2 carrots, cut into thin half-moons; 1 small eggplant, cut into 1-inch cubes; 1 small zucchini, cut into half-moons; 1 bell pepper, cut into strips; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 4 tablespoons Japanese curry roux blocks (or 3 tablespoons curry powder mixed with 1 tablespoon flour); 4 cups vegetable broth; 1 tablespoon mirin; 1 tablespoon soy sauce; Chopped green onions for garnish; Shichimi togarashi (Japanese seven-spice blend) for serving (optional)

Instructions

Prepare the noodles

Cook the udon noodles according to package instructions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside. If using fresh udon, simply set aside until needed.
Sauté the vegetables

Heat vegetable oil in a large pot over medium heat. Add onions and sauté until translucent, about 3 minutes. Add garlic and ginger, cook for 30 seconds until fragrant. Add carrots and cook for 2 minutes, then add eggplant, zucchini, and bell pepper. Cook for about 5 minutes until vegetables begin to soften.
Make the curry broth

Add vegetable broth to the pot and bring to a simmer. If using curry blocks, break them into pieces and add to the broth, stirring until completely dissolved. If using curry powder and flour mixture, whisk it in gradually to avoid lumps. Simmer for 10 minutes until the broth thickens slightly and the vegetables are tender.
Season the curry

Add mirin and soy sauce to the curry broth. Taste and adjust seasoning if needed. The broth should be rich, savory, and slightly sweet with a good curry flavor.
Combine noodles and curry

Divide the cooked udon noodles among four serving bowls. Ladle the hot curry with vegetables over the noodles. If the noodles have stuck together, you can briefly rinse them under warm water before serving.
Garnish and serve

Top each bowl with chopped green onions and a sprinkle of shichimi togarashi if using. Serve immediately while hot. The curry should be thick enough to coat the noodles but still have plenty of broth.

Vegetable Curry Udon

Ingredients

Instructions

Nutritional Information