Kare Udon is a Japanese curry soup made with a simple broth, curry roux, and udon noodles. I have tried Moroccan, Indian, and Thai curries but I have never tried a Japanese curry. The broth is called Dashi, which can be made all sorts of ways but at its most basic is boiled kelp and water. I couldn’t find Dashi anywhere, not even at the local Asian market, so I had to substitute vegetable broth for it. I was excited to find the curry roux and udon at the grocery store. The curry turned out great. I made a full curry with potatoes, carrots, and beef and it was very tasty.
Kare Udon (Japanese Curry Soup)
(Makes 4 Servings)
- 3 cups dashi or vegetable broth
- 1 lb beef, cut into bite sized pieces
- 2 tbsp oil
- 2 onions, sliced
- 3 carrots, sliced
- 3 small potatoes, chopped
- 1 box curry roux
- 2 serving udon noodles
- 2 chopped green onions
- In a saute pan, heat the oil and add the beef. Brown on all sides and set aside.
- Saute the onion, carrot and potato in a cup of the dashi in a covered sauce pan until the vegetables are tender, about 25 minutes.
- Add the curry roux and the beef back into the saute pan and stir until it thickens and the beef is cooked.
- Cook the noodles as directed on the package.
- In a saucepan, add the rest of the dashi (2 cups) and about half of the curry mixture (You will have leftovers). Heat for a few minutes until the broth is warm.
- Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
- Garnish with green onions.