Vegan Curry Udon

Ingredients

• 1/2 oz kombu
• 8 pieces dried Shiitake mushrooms
• 1 large onion (thinly sliced)
• 2 large king oyster mushrooms (julienned)
• 2 tablespoons curry powder (separated (see instructions))
• 2 servings of udon noodles (used frozen (8.8oz or 250g each))
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1/2 teaspoon mushrooms seasoning
• 1/2 teaspoon sugar (optional)
• water
• oil for cooking
• cornstarch
• chopped scallions

Instructions

1. 1

   To prepare the kombu dashi, place kombu, mushrooms, and 2½ cups* of water in a small saucepan. Set to medium and turn off the heat right before it comes to a boil.

2. 2

   Strain to a large bowl or cup and reserve the mushrooms and kombu for other dishes. It should yield about 2¼ cups.

3. 3

   Next, heat a large non-stick skillet with a tablespoon of oil. Sauté mushrooms until a thin brown crust forms and is aromatic. Push the mushrooms to the side of the pan and sauté onion until tender, adding more oil if needed.

4. 4

   Stir in a tablespoon of curry powder and mix to combine.

5. 5

   Pour in the kombu dashi, mirin, soy sauce, mushrooms seasoning, sugar (if used), and add in the udon. Cover the pan with a lid and cook until flavors meld and the udon is fully cooked through.

6. 6

   Meanwhile, mix a teaspoon of cornstarch with 1 tablespoon of water until incorporated.

7. 7

   When the sauce has reduced to almost half, stir in the slurry for a thicker sauce. Note: See below for curry cubes option.

8. 8

   Taste test and adjust seasoning accordingly. Garnish with chopped scallions before serving.