Name: Katsu Curry Noodle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Japanese-Inspired
Ingredients: 2 teaspoons medium curry powder; ½ teaspoon sweet paprika; ½ teaspoon turmeric; ¼ teaspoon hot chilli powder; ½ teaspoon salt; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ¼ teaspoon ground fenugreek; ½ teaspoon mixed spice; 1 medium onion (or 2 shallots), thinly sliced; 1 garlic clove, finely chopped; 1 tablespoon vegetable oil; 1 teaspoon white sugar; 1 medium carrot, diced; 1 teaspoon plain flour; 1½ teaspoons katsu curry powder; ½ teaspoon garam masala; 1 teaspoon honey; 1 bay leaf; 2 teaspoons soy sauce; 750 ml (3 cups) stock (vegetable or chicken); 75 g edamame beans (fresh or frozen); 150 g raw prawns (deveined), cooked chicken, or shiitake mushrooms; 100 g udon noodles

Description

Katsu curry noodle soup combines the comforting flavors of Japanese curry with the warmth of a hearty noodle bowl. Featuring aromatic spices, caramelized onions, and your choice of prawns, chicken, or mushrooms, this dish is rich, satisfying, and perfect for cozy meals.

Ingredients

2 teaspoons medium curry powder

½ teaspoon sweet paprika

½ teaspoon turmeric

¼ teaspoon hot chilli powder

½ teaspoon salt

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground fenugreek

½ teaspoon mixed spice

1 medium onion (or 2 shallots), thinly sliced

1 garlic clove, finely chopped

1 tablespoon vegetable oil

1 teaspoon white sugar

1 medium carrot, diced

1 teaspoon plain flour

1½ teaspoons katsu curry powder

½ teaspoon garam masala

1 teaspoon honey

1 bay leaf

2 teaspoons soy sauce

750 ml (3 cups) stock (vegetable or chicken)

75 g edamame beans (fresh or frozen)

150 g raw prawns (deveined), cooked chicken, or shiitake mushrooms

100 g udon noodles

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Instructions

Mix all the curry powder spices in a small bowl and set aside.
Heat oil in a pan, cook onion and garlic over low heat for 5 minutes. Add sugar and cook another 10–15 minutes until caramelized.
Transfer onions to a large saucepan. Stir in flour, katsu curry powder, and garam masala. Cook for 1 minute.
Add carrot, stock, honey, bay leaf, and soy sauce. Simmer for 8 minutes, stirring occasionally.
Add udon noodles and cook for 5 minutes.
Stir in prawns, chicken, or mushrooms along with edamame beans. Simmer for 3–5 minutes until fully cooked and heated through.
Serve hot, garnished with extra soy sauce or herbs if desired.

Notes

Swap udon noodles for ramen or rice noodles.
Make it vegetarian with mushrooms and tofu.
Add spinach, bok choy, or pak choi for extra greens.
Use miso paste in the broth for more umami.
Spice it up with extra chili flakes or sriracha.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 380 kcal
Sugar: 7 g
Sodium: 720 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 75 mg