Curry Udon (カレーうどん)

4 cups bone/chicken broth

2 tablespoons hondashi (substitute for dashi stock and omit the bone/chicken broth above)

1 tbsp soy sauce

1 tsp mirin

2 cubes Japanese curry roux (or two cups of Japanese curry)

½ yellow onion, thinly sliced

½ lb beef, thinly sliced (any protein works)

2 servings udon noodles

To a large pot over medium-high heat, combine your broth, hondashi, soy sauce, mirin, and curry roux. Stir until completely combined and allow to come to a simmer.
Add your onions and allow to cook on simmer for about 8-10 minutes.
Add the udon and thinly sliced beef and allow to cook until udon is cooked all the way through, being careful not to overcook (since I used frozen udon, I just wait till the noodles separate and then immediately take off heat).

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodle Dish

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m