Kare Udon Soup with Tofu and Mushrooms

I recently made Kare UdonB with beef and it seemed like it would go nicely as a meatless soup too. The recipe is identical to the previous one except I substituted the beef with tofu and mushrooms. The tofu was great with the curry flavors. I am completely sold on the packaged curry roux. This is my favorite curry, and I buy the “hot” version. It can be found in the asian foods section in grocery stores: I was skeptical since it looks a little like astronaut food, but the flavors have totally won me over!

Kare Udon Soup with Tofu and Mushrooms
(Makes 4 Servings)
Printable Version

Ingredients:

• 3 cups dashi or vegetable broth
• 1 block extra firm tofu
• 2 tbsp oil
• 2 onions, sliced
• 3 carrots, sliced
• 3 small potatoes, chopped
• 1 cup white mushrooms, sliced
• 1 box hot curry roux (golden curry brand)
• 2 servings udon noodles
• 2 chopped green onions

Directions:

1. In a saute pan, heat the oil and saute the onion, carrot, potato and mushrooms until the carrots are soft, about 25 minutes.
2. Add the tofu and saute for a few minutes.
3. Add the curry roux and 1 cup dashi/broth and stir until it thickens.
4. Cook the noodles as directed on the package.
5. 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.
6. Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
7. Garnish with green onions.