Chicken Katsu Curry Udon Soup
Serves 2
Directions
- 1Add butter, onion and carrot to a pan over medium heat and sauté until softened.
- 2Stir through garlic and ginger and fry for a few more minutes.
- 3Add the miso and fry for a further minute or so.
- 4Pour in stock alongside curry cubes and stir until dissolved.
- 5Gently boil for a few minutes to thicken then pour over you udon.
- 6Serve up with your toppings and enjoy.
Ingredients
- 1 tbsp butter
- 1 onion
- 1 carrot
- small thumb ginger
- 2 garlic cloves
- 1 heaped tsp miso
- 750 ml chicken stock
- 2.5 golden curry cubes
- udon
- 1 egg
- katsu chicken thigh
- carrot
- shiitake mushrooms
- crispy shallots
- spring onion
- sesame seeds
- shichimi
Equipment
pan
Tips
- Frying the miso in butter gives it a slightly nutty taste.
- Coat your noodles in the curry so each bite is delicious.
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