Quick Curry Udon with Tofu and Crispy Shallots
This 30-minute Curry Udon Noodle Soup (Kare Udon) with Tofu and Crispy Shallots is perfect for busy weeknights! The chewy, pre-cooked noodles are tossed with a creamy curry soup base before being topped with your choice of fixings for a slurp-able vegetarian dinner.
Servings: 2 servings
Ingredients
Udon Noodle Soup
- 300 g cooked udon noodles
- 200 g cubed tofu
- 4 shallots
- sea salt
- 300 ml sunflower oil
- 1 carrot finely diced
- 1 fresh red chilli
- large handful fresh coriander
Curry Sauce
- 1 onion
- 3 garlic cloves
- 1 inch piece of fresh ginger
- 200 ml coconut milk
- 350 ml vegetable stock
- 1 tbsp medium curry powder
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp mirin
- juice of 1/2 lime
Instructions
- Dice the onion, grate the garlic and the ginger, and soften in sunflower oil for a few minutes.
- Add the curry powder and stir for a couple more minutes, then add the stock, coconut milk, soy sauce, lime juice and honey.
- Simmer gently for five minutes then add the carrots and noodles. Season to taste.
- For the crispy shallots, heat the sunflower oil in a pan until it reaches 185c, and add the shallots and fry until golden. Tip onto some kitchen towel and sprinkle over some sea salt.
- Pan fry the tofu in a little oil until golden and crisp.
- Serve up the noodles with plenty of curry sauce, top with the tofu, crispy shallots, diced chilli and some coriander.
Notes
This creamy udon noodle soup can be turned vegan by switching the honey out for maple syrup.