Curry Udon Soup

A writing friend of mine, A.D. Perales, answered my quest for help when I’d purchased two ingredients that I was unfamiliar with and unsure of what to do with:

Starting Ingredients

Can I put these two things together? I asked. She directed me to this recipe: Curry Udon on

and she also said that as long as I added some protein and some vegetables everything should turn out fine, complete meal-wise.

So, one leisurely lunch-time, I decided to see if I could make a curry-udon soup. I cut up some chicken into little bite-sized pieces, and chopped half an onion, and browned them up together with about a tablespoon of olive oil.

Don’t worry, the brown on the bottom of the pan will come off when you add the stock and give it a few scrapes with the spoon…

Once the chicken was thoroughly cooked and browning up, I added two cans of chicken broth, half a cup of the Thai curry, and about a cup of water from the tap to my wok.

I think next time I make up this recipe I’ll try and get low-sodium chicken broth from the store, or perhaps I’ll wait until I’m making some chicken or turkey broth myself.

In a separate pot, I prepared one mini-bundle of the udon noodles following the package directions.

Cool thing about long noodles, they’ll slip down under the water as they start to cook.

After the broth had started boiling, I remembered about adding vegetable, and hurriedly chopped some broccoli florets and threw them into the pan. I let everything bubble in the pan for about ten minutes, meanwhile draining and rinsing the udon noodles.

When the broccoli was tender, I popped the noodles into the soup, and let it bubble for a minute or two to make sure everything was going to be equally hot.

The results should serve three or four people depending on hunger levels.

The results were quite tasty (if a bit salty) – the only trouble I had was that it was a bit difficult to transfer the soup from the wok into bowls without spilling – and I was also unequipped for dealing with long noodles in soup, not having chop sticks, but that was okay, the noodles were easy to cut with the side of a spoon in the bowls. Next time, along with seeking less-salty broth, I might be advised to cook this in a soup pot instead of a wok.

This felt like a very international collaboration – the curry sauce was imported to Canada from United Kingdom, the Japanese-style noodles were imported from Australia, the broccoli and onion may have been from Mexico or California, the soup stock, made in USA, included Chinese lettering on the label, the olive oil was maybe from Portugal or Spain (or Morocco…) The advice came from the United States…

Only the water and the chicken and the cook were Canadian!

I was very pleased by how this experiment turned out, and I’ll be adding this recipe to my chicken-soup rotation!

Thanks again for steering me in the right direction, Ms. Perales!

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