Kare Udon, or Curry soup, is a Japanese noodle soup made with potatoes, carrots and curry roux. Curry roux is a form of instant curry which can be found in most supermarkets. The soup can be made with beef, chicken, pork, or tofu. So far I have made it with beef and tofu so I thought I would try it with chicken next. I really enjoyed this version and the curry flavors were great with the chicken.
Chicken Kare Udon (Japanese Curry Udon Soup)
(makes 4 servings)
- 3 cups dashi or vegetable broth
- 2 boneless skinless chicken breasts
- 2 tbsp oil
- 2 onions, sliced
- 3 carrots, sliced
- 3 small potatoes, chopped
- 1 cup white mushrooms, sliced
- 1 tsp turmeric
- 1 box hot curry roux (golden curry brand)
- 2 servings udon noodles
- 2 chopped green onions, or cilantro for garnish
- salt and pepper to taste
- In a saute pan, heat the oil and saute the onion, carrot, potato and mushrooms until the carrots are soft, about 30 minutes.
- Add the curry roux and 1 cup dashi/broth and stir until it thickens.
- 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.
- In a saute pan, heat some oil and season the chicken with salt, pepper and turmeric. Cook the chicken for several minutes on each side.
- Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
- Shred the chicken into bite sized pieces and stir into the broth.
- Garnish with green onions or cilantro.