Curry Udon (with leftover Japanese curry)
Udon noodles in leftover Japanese curry soup
Ingredients
- 1 cup Japanese Curry (leftover)
- 1 cup Dashi (fish broth)
- 1 serving Udon noodle (fresh or frozen, or cooked dried noodle)
- 1 tbsp corn starch (or poato starch)
- 2 tbsp water
- 1 tsp soy sauce
- Green onions (sliced thinly)
Instructions
- In a medium sauce pan, mix curry sauce and dashi broth and bring it to a boil. Add udon and simmer for a few minutes.
- Mix corn starch and water in a small dish and add it to the sauce/udon. Continue to cook for another minute. Add soy sauce to taste.
- Serve it in a bowl and top with sliced green onions.