Beef Curry Udon Noodle Soup

Perfect! Here’s the Beef Curry Udon Noodle Soup recipe you asked for:

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🍛 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)

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Instructions:

1. Cook noodles: Prepare udon noodles according to package directions. Drain and set aside.
2. 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.
3. Simmer broth: Pour in the dashi stock. Bring to a boil, then reduce to a simmer until carrots are tender (about 10 minutes).
4. Add curry roux: Break curry roux cubes into the pot, stirring until completely dissolved. Adjust consistency with extra broth if needed.
5. Season: Add soy sauce and mirin. Taste and adjust seasoning.
6. Assemble bowls: Divide udon noodles into serving bowls. Ladle curry beef broth with vegetables over the noodles.
7. Garnish & serve: Sprinkle chopped green onions on top. Serve hot!