Curry Udon with Leftover Curry (Ready in 30 Minutes)

Name: Curry Udon with Leftover Curry (Ready in 30 Minutes)
Yield: Serves 2 servings
Ingredients: About 2 1/2 cups leftover curry (about 600 ml); 1/2 sheet aburaage (thinly sliced fried tofu); About 3/4 cup concentrated dashi soup base (2x strength) (about 200 ml); About 2/3 cup water (about 150 ml); Sliced green onions, to taste; 2 servings frozen udon noodles

勇惺ママ @cook_40057129

I always make this the day after having curry rice! This is an easy and delicious curry udon.
Recipe background:
This curry udon is a staple in our house the day after we have curry rice!

勇惺ママ @cook_40057129

I always make this the day after having curry rice! This is an easy and delicious curry udon.
Recipe background:
This curry udon is a staple in our house the day after we have curry rice!

Saved

Ingredients

Serves 2 servings

About 2 1/2 cups leftover curry (about 600 ml)
1/2 sheetaburaage (thinly sliced fried tofu)
About 3/4 cup concentrated dashi soup base (2x strength) (about 200 ml)
About 2/3 cup water (about 150 ml)
Sliced green onions, to taste
2servings frozen udon noodles

Saved

Steps

1

Add the dashi soup base and water to the warmed leftover curry and stir. Taste and adjust as needed. Add the aburaage (fried tofu) with the oil removed.
2

Add the pre-cooked udon noodles and simmer briefly.
3

Serve in bowls and top with sliced green onions.
4

This recipe was featured on May 15, 2008. Thank you so much to everyone who made it!