Updated: Aug 10
< JAPANESE VEGAN CURRY NOODLE SOUP/ ビーガンカレーうどん>
＜Yield> 2 servings
<Prep time> 6 minutes
<Cook time> 18 minutes
2 servings frozen udon noodles
2 asian eggplants (150g)
1 ½ cups (200g) kabocha squash, diced
1 cup (150g) onion, chopped
1 cup (100g) carrot, chopped
½ cup (100g) small tomato, chopped
½ cup (50g) green pepper, shredded
½ cup (150g) cooked beans (chickpeas, lentils, black beans etc)
2 tablespoons (15g) ginger, minced
2 tablespoons (15g) garlic, minced
1 ½ tablespoons olive oil
2 cups water
¼ cup (50ml) apple juice/ grated apple
1 tablespoon soy sauce
2 teaspoons all purpose flour
1 teaspoon vegetable stock powder (or vegetable bouillon cube)
1½ teaspoon miso paste (or 2 teaspoon)
1½ teaspoon curry powder
½ teaspoon salt
1. Dice the eggplants, tomato, green pepper and onion into approximately ½ inch dice. Thinly slice the carrots into a half moon shape. Chop the kabocha squash a little larger than the other vegetables. Mince the garlic and ginger.
2. Into a large pan or pot, heat the olive oil over medium. Add in the garlic and ginger. Cook until fragrant. Add in the rest of the vegetables all at once. Season the vegetables with salt and cook over high heat for about 4 minutes. Lower the heat and cover with a lid. Steam for another 4 minutes.
3. Open the lid and add in the curry powder and flour. Cook it for one minute. Add water, apple juice, soup stock powder and cooked beans. Once it comes to a boil, lower the heat and simmer for an additional 5-10 minutes with the lid on until all the vegetables are cooked. Season the curry with soy sauce and miso paste. Adjust the final taste with salt if it’s needed. Partially blend the soup immersion blender if you want.
4. Cook the udon noodles according to their package instructions. Transfer the cooked noodles to a serving bowl then pour the soup (step 3) over top.
<Miwa’s tips> ※Watch more on YouTube!
1. I recommend cutting everything as small as possible to speed up the cooking process.
2. If you are sensitive to spicy food, reduce the amount of ginger in half.
3. Make sure to taste the soup before adding in the miso paste and soy sauce. You want to avoid over seasoning the soup.
4. If you have time, caramelize the onions before adding in the other vegetables to bring out even more flavor.
5. I highly recommend partially blending the soup, where part of it is smooth while still retaining some texture. This will allow the soup to better cling to the noodles.
6. Enjoy this soup with any other noodle or even rice. I used udon noodles in my YouTube video
Store the soup and noodles separately. The soup can be kept in an air-tight container in the fridge for up to 5 days.
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2022/ 03/ 12 MIWA