Vegan Curry Udon (カレーうどん)

Ingredients

• 1 small onion (150g)
• 4 oz container of button mushrooms (100g)
• 1/2 small carrot (40g)
• 2 aburaage pouches
• 2 serving of frozen udon noodles (500g)
• Option 1: 1/4 cup vegan mentsuyu + 2 3/4 cup water
• Option 2: 3 cups vegan dashi broth + 1 tbsp soy sauce + 1 tbsp sake
• Option 1: 2 blocks of curry roux (or 3 blocks homemade)
• Option 2. 1 1/2 tbsp Japanese curry powder + 1 tbsp corn or potato starch + 2 tbsps water + 2 tsp sugar
• 2 scallions, sliced
• Togarashi

Instructions

1. 1

   Place aburaage in a bowl of boiling water to remove excess oil. Squeeze the water out and then cut it lengthways into 1/2 inch strips.

2. 2

   Over medium heat, fry the onions, mushrooms and carrots for 3 minutes. Fry aburaage and fry for another 1 minute.

3. 3

   Add the soup base (choose one of the two options) and then once boiling, reduce to a simmer. Cover and cook for 5 minutes. In the meantime, cook udon noodles.

4. 4

   Turn off the heat, add the curry roux and dissolve it into a ladle. If using curry slurry mixture to a ladle and melt it thorough over medium-low heat. Stir until slightly thickened. Serve udon noodles and top with the curry soup. Serve with green onions and togarashi.