Description
This dish combines savory curry flavors and creamy milk to create a velvety, well-balanced soup that is both satisfying and comforting.
Ingredients
Scale
- 5–6 Beef slices
- 1 Serving Frozen Udon Noodles
- 1/4 Onion, sliced
- 1/3 cup Shimeji Mushroom
- 3 clove garlic, minced
- 1 block of Japanese curry roux (or 1/8 of the whole package)
- 1 1/2 – 2 cups chicken broth
- 1/2 cup milk or heavy cream
- 1 tbsp Soy Sauce
- 1 green onion, chopped (for garnish)
Instructions
- Cook the frozen udon noodles according to package instructions. Drain the noodles and set them aside.
- In a small pot, add 1 tbsp of oil and heat over medium heat. Add minced garlic and sliced onion. Saute for 1-2 minutes, or until fragrant. Add mushroom and saute for another 1-2 minutes until soft.
- Add soy sauce, chicken broth, and beef slices. Bring the soup to a boil. Once boiling, bring it down to a simmer and cover the pot with a lid. Let is simmer for 3 minutes.
- Add milk or heavy cream and Japanese curry roux. Stir well until the curry roux is dissolved.
- Add cooked udon noodles. Garnish with chopped green onions. Serve hot and enjoy!
Notes
- Adjust the amount of chicken broth based on the size of your pot.