This right here is my favourite comfort food at the moment.
A hearty, satisfying udon soup that has warmed my belly on many a cold afternoon. The broccoli, mushrooms and chunky noodles absorb the curry broth in a most delicious way, and it has a ginger kick that is guaranteed to make you feel a little more alive.
It is just what I have needed lately: Something super flavourful, nice and cheap, and ready fast. This is one of those recipes that you only need 15 spare minutes to get from start to finish.
Building a treasure chest full of fast and nutritious meals is one of my current modus operandi. I am going to be studying Pattern-making full time from mid-January, which is super awesome and exciting, but also means that I won’t have anywhere near as much time or energy to throw around in the kitchen. Look out for more Kitchen Rebellion-style quick, home-cooked meals in the new year!
Curried Udon Soup with Broccoli & Mushrooms
Handful button mushrooms, sliced
One head of broccoli, cut into florets
1 x 200g packet udon noodles
2 tbsp peanut oil
1 tbsp curry powder, divided
1 2/3 cups water
1 tsp grated ginger
2 1/2 tbsp soy sauce
1 tbsp sesame oil
2 tsp rice wine vinegar
1/4 cup green peas
1/4 tsp sea salt
What to do:
In a medium saucepan, briefly heat peanut oil. Add broccoli and cook 1 minute. Add mushrooms, cook 1 minute, stirring regularly. Add 2 tsp of the curry powder and cook for 1 more minute, stirring constantly.
Add water, soy sauce, grated ginger, sesame oil, rice wine vinegar, sea salt and the remaining 2 tsp of curry powder. Stir until well combined.
Bring to a boil, then reduce the heat and simmer for 2 minutes.
Add udon noodles and cook 3 minutes, or until noodles are cooked. Add peas, cover and sit for one minute. Serve.
Image above via Fffffound