Ingredients40 m servings 442 cals
- Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
- Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
- Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.
- Cook's Note:
- Substitute another liquid sweetener for the maple syrup if preferred.
Per Serving: 442 calories; 15.8 g fat; 65.2 g carbohydrates; 9.2 g protein; 0 mg cholesterol; 1854 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was very tasty... the broth had a really nice flavor. I didnt think it would with such few ingredients.. nice surprise. The reason I am marking one star off is the cooking method. I think...
It wasn't horrible and I tried to like it, but there was too much going wrong for my taste. I didn't care for the thickness of the broth. It was more like gravy. The soy sauce overpowered the cu...
Loved the recipe. I couldn’t find curry powder so I used curry paste. It turned out fine. I also used honey instead of maple syrup and I was happy with the results.