Curry Udon with Leftover Curry and Soup Base

Name: Curry Udon with Leftover Curry and Soup Base
Yield: Serves 1 serving
Ingredients: 3 1/2 tablespoons soup base (mentsuyu, double strength) (50 ml); 7 tablespoons water (100 ml); 2 ladles leftover curry, or more as desired; 1/2 sheet fried tofu (aburaage); As much as you like green onion (scallion); 1 tablespoon potato starch (katakuriko); 2 tablespoons water (for dissolving potato starch); 1 serving udon noodles

Macky1228 @cook_40233997

A little twist on leftover curry ♡
How this recipe came about:
I created my own version of curry udon using leftover curry!

Macky1228 @cook_40233997

A little twist on leftover curry ♡
How this recipe came about:
I created my own version of curry udon using leftover curry!

Saved

Ingredients

Serves 1 serving

3 1/2 tablespoonssoup base (mentsuyu, double strength) (50 ml)
7 tablespoonswater (100 ml)
2ladles leftover curry, or more as desired
1/2 sheetfried tofu (aburaage)
As much as you like green onion (scallion)
1 tablespoonpotato starch (katakuriko)
2 tablespoonswater (for dissolving potato starch)
1serving udon noodles

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Steps

1

Cut the fried tofu into 4 pieces and slice the green onion thinly.
2

In a pot, combine the soup base, water, leftover curry, and fried tofu. Heat until it starts to simmer.
3

Once simmering, add the potato starch dissolved in water and continue heating to thicken.
4

Add the udon noodles and simmer briefly. Serve in a bowl and top with green onion.