Perfect! Here’s the Beef Curry Udon Noodle Soup recipe you asked for:
🍛 Beef Curry Udon Noodle Soup
Ingredients:
2 packs fresh or frozen udon noodles
300 g (about 10 oz) thinly sliced beef (ribeye or chuck works well)
1 large onion, sliced
2 medium carrots, peeled & cut into chunks
2 tbsp vegetable oil
3 cups dashi stock (or chicken/beef broth)
2–3 cubes Japanese curry roux (store-bought blocks like Golden Curry or Vermont Curry)
1 tbsp soy sauce
1 tbsp mirin (optional, for sweetness)
2 green onions, finely chopped (for garnish)
Instructions:
Cook noodles: Prepare udon noodles according to package directions. Drain and set aside.
Sauté beef & vegetables: Heat oil in a pot over medium heat. Add sliced beef, onions, and carrots. Stir-fry until beef is no longer pink.
Simmer broth: Pour in the dashi stock. Bring to a boil, then reduce to a simmer until carrots are tender (about 10 minutes).
Add curry roux: Break curry roux cubes into the pot, stirring until completely dissolved. Adjust consistency with extra broth if needed.
Season: Add soy sauce and mirin. Taste and adjust seasoning.
Assemble bowls: Divide udon noodles into serving bowls. Ladle curry beef broth with vegetables over the noodles.
Garnish & serve: Sprinkle chopped green onions on top. Serve hot!
Enjoy ❣️