KATSU CURRY UDON NOODLE SOUP WITH PANKO PRAWNS

Even though we had a (brief) hint of spring in the air recently, it is still, at least for now, still definitely still soup sort of weather and I am a little bit obsessed with this katsu curry udon noodle soup with panko prawns and alll the trimmings!

It looks super impressive plated up and is surprisingly easy to prep, thanks to some pre-made shortcut elements, and will be added to the regular recipe rotation.

SERVES 2

INGREDIENTS

FOR THE CURRY

• 3 Tsp butter
• 1 large onion
• ⅛ tsp salt
• 2-3 Tbsp white miso paste
• 1 inch fresh ginger
• 3 large garlic cloves
• 3 Tbsp Mirin
• 1 - 1 1/2 Tbsp soy sauce
• 92g S&B curry blocks (from your local asian supermarket)
• 800ml vegetable broth
• 1 Tbsp sesame oil

FOR THE NOODLES &TOPPINGS

• 400G udon noodles 
• 1 pack tempura prawns (from your local asian supermarket)
• 6 spring onions
• 2 large eggs
• 2 Tbsp toasted sesame seeds
• 1 Tbsp chilli oil

METHOD

• Preheat your oven to 180c. 
• Cook 2 eggs into boiling water for 6:30mins, then drain immediately into cold water to stop the cooking. Crack the shells and leave inside cold water. 
• Slice the onions into thin half moons and mince the ginger and garlic. 
• Into a medium sized pot on medium heat, add butter, 1 Tbsp neutral oil, onions and a pinch of salt, then cook for 3 mins. 
• Add miso paste mix very well into the onions. 
• Add the ginger, garlic, soy sauce, mirin and reduce the heat to medium low and cook for 3 mins, stirring occasionally so nothing burns. Add the stock and bring to a boil. 
• Place the frozen prawn tempura on a baking tray lined with baking paper or foil and bake for 15 mins, flipping half way through, then turn the oven off and leave inside to stay warm with the foot slightly ajar. 
• Break up all the curry cubes, and add to the boiling stock. 
• Use a wooden spatula to mix and scrape the base of the pan to catch any clumps. 
• Place a lid on, and simmer on the lowest heat for 10 mins. 

PREP YOUR NOODLES & TOPPINGS

• Finely slice all the spring onions green tops and place into a small bowl of very cold tap water. 
• Drain water from the springs onions just before serving. 
• Carefully roll the eggs on a flat surface, to crack the shell evenly and peel under cold water for easy removal.
• Use a sharp knife to cut eggs in half. 
• Cook the udon noodles in boiling water for 1:30 mins using chopsticks to gently loosen. 
• Drain and rinse very well under cold tap water and portion straight into serving bowls. 
• Drizzle a Tbsp of sesame oil into the curry, taste for seasoning, and remove from the heat. 
• Ladle 3 big scoops of curry onto the udon, and lift the noodles to the surface. 
• Top with a mound of crispy springs onions, fudgey egg, prawn tempura, sesame seeds and finish with chilli oil.
• ENJOY!