Pork Curry Udon Noodles

Japanese curry is milder than Indian curries, with a comforting warm flavor accented by dashi and tamari. Dashi is a mild dried seaweed and fish broth used in many Japanese soups, often easily found in dashi tea bags (or sub a mild seafood stock if desired). Our recipe is fast and easy, poured over delicious udon noodles.

Prep: 10 min
Cook: 5-8
Total: 15-18
Yield: 4 4 servings (approx. 1 bowl each)

Ingredients

4 4 servings (approx. 1 bowl each)

2 T safflower oil
1 large onion, cut into thin strips
2 medium carrots, peeled, cut thin
8 oz pork loin chop, sliced into thin strips
1 t kosher salt
6 c dashi (or seafood stock)
¼ c Japanese curry roux* (sub Golden Curry cubes if desired)
2 T tamari
2 lb fresh udon noodles, or 10 oz. dry
4 oz baby spinach
2 green onions, sliced for garnish
CURRY ROUX: 3 T curry powder
CURRY ROUX: ½ t salt
CURRY ROUX: ¼ t white pepper (or pinch black)
CURRY ROUX: ½ c butter
CURRY ROUX: ¾ c flour

Instructions

Heat oil in large soup pot over medium heat. Add onions and carrots and cook until soft, 5 minutes.
Add pork and cook just until lightly browned, 3 min.
Add stock and tamari and bring to a boil.
Add roux and stir until dissolved and soup thickens slightly.
Stir in spinach, taste and adjust seasonings as desired.
Dip fresh udon into a pot of boiling water; divide noodles among four serving bowls and ladle curry soup over each bowl, garnishing with green onions.

Nutrition

Per serving

Calories	529
Fat	15
Saturated fat	4
Trans fat	0
Unsaturated fat	10
Cholesterol	50
Sodium	1323
Carbohydrates	73
Fiber	5
Sugar	7
Protein	28