June 22, 2023
Curry Udon
Servings:
2
Difficulty:
This fusion between two Japanese dishes brings you the sweet and spicy curry with the bouncy chewy udon noodles.
Why you will love this recipe
Helps support thryoid health. Seaweed varieties like kombu are high in iodine which is essential to produce thryoid hormones.
Helps support immunity. Mushrooms contain compounds that can help to reduce cell damage and make your body stronger against foreign invaders like viruses.
Made with miminal dishes. Most of the cooking happens in one pot, making the clean up after dinner a breeze.
Ingredients
1 medium square kombu
8 dried shiitake mushrooms
½ 14 oz block firm tofu
½ medium yellow onion
½ lb mushrooms of choice, I used tree oyster
1 carrot
½ small head broccoli
2 servings udon noodles
2 tbsp rice wine vinegar
2 tbsp soy sauce or tamari
1 tbsp cornstarch
2 scallions
Sesame seeds, for topping
Oil, for cooking
Method
PREP. Drain and press tofu. Slice onion thinly. Slice mushrooms thinly. Cut carrot into matchsticks. Break broccoli into small florets. Slice scallions thinly.
MAKE KOMBU DASHI. Place kombu and shiitake mushrooms in a pot with 3 cups water. Place over medium heat. Bring to a boil. Turn off heat. Remove and discard kombu. Slice shiitake mushrooms and reserve for later.
MAKE SLURRY. Whisk cornstarch with 1 tbsp water in a small bowl.
AIR FRY TOFU. Cut tofu into desired size. I made small cubes, about ½” big. Place on air fryer basket. Cook at 350F until evenly browned and crispy, about 10 minutes.
COOK VEGETABLES. Heat a medium wok over medium-high heat. Add a touch of oil. Add oyster and reserved shiitake mushrooms. Let cook undisturbed until they begin to shrivel and brown, about 2 minutes. Stir. Continue cooking until evenly golden. Add onion, carrot, and broccoli. Cook until onion is translucent, carrot has softened, and broccoli is vibrant green, about 5 minutes.
COOK NOODLES. Add dashi, curry powder, rice vinegar, and soy sauce or tamari to wok. Mix to evenly distribute curry powder. Add udon noodles. Cover and cook until defrosted, about 2 minutes. Use a spatula or fork to gently break apart noodle cake. Continue cooking until desired texture, about 10 minutes. By this time, the liquid in the wok should have reduced by about half. Add in cornstarch slurry and mix to thicken the remaining broth.
SERVE. Divide noodles and vegetables among bowls. Top with tofu, sliced scallIons, and sesame seeds.
Frequently Asked Questions
Where can I buy udon noodles? Most asian grocery stores sell frozen udon noodle packets. You can also use dried udon noodles. If you cannot find either, use a wide wheat based noodle.
What mushrooms can I use for Japanese curry? A thinner mushroom works ewll here. I used tree oyster, and other good topions would be oyster, enoki, or trumpet.
How can I make tofu crispy without an air fryer? Bake tofu at 375F for 15 minutes, flipping halfway during cooking.