• Udon noodles1 bundle
• Fried tofu (aburaage)1/2 sheet
• Green onion (negi)to taste
• Leftover curry2 ladles or more
• ★Noodle broth (2x concentrate)50 cc
• ★Water100 cc
• ★Cornstarch1 tbsp
• ★Water (for cornstarch)2 tbsp

1. 1

   Boil 1 bundle of udon noodles and adjust to your preferred firmness.

2. 2

   Cut 1/2 sheet of fried tofu into 4 pieces and slice the green onion into thin rings.

3. 3

   In a pot, combine 50 cc of noodle broth, 100 cc of water, 2 ladles or more of leftover curry, and the fried tofu. Heat over medium heat.

4. 4

   Once the mixture begins to simmer, gradually add a slurry made from 2 tbsp water mixed with 1 tbsp cornstarch to thicken the sauce.

5. 5

   Add the cooked udon noodles to the pot and mix well while bringing to a gentle boil.

6. 6

   Transfer the udon to a bowl and garnish with green onion on top to finish.

Adjust the concentration of the noodle broth and the amount of curry to suit your preferred flavor.

• Calories480 kcal
• Protein14 g
• Fat12 g
• Carbs78 g
• Sodium3.8 g