thick white noodles with curry soup

• u.s.
• metric

ingredients:

• 17 ounces cooked thick white noodles
• (udon)
• 5 ounces thinly sliced beef or pork
• 1 1/3 ounces long green onion or onion
• 1 tablespoon curry powder
• 2 1/2 cups bonito soup stock
• 1 tablespoon soy sauce
• 1/2 tablespoon sugar
• If you want, you can also add shichimi (seven-spice seasoning) (optional).
• 1 tablespoon water
• 1 tablespoon potato starch (katakuriko)

step 1:

Cut the meat into bite–sized pieces.

step 2:

Slice the long green onion diagonally into 1 in. pieces. If using an onion, peel the onion and cut into 3/8 in. wide slices.

step 3:

Pour the bonito soup stock into a pan. Bring to a boil on medium heat and add the meat.

step 4:

When the meat changes color, add the sugar, soy sauce and curry powder. Stir until dissolved.

step 5:

Add the noodles and long green onion (or onion) and cover. Boil for a couple of minutes. Remove from heat.

step 6:

Remove the noodles from the soup and place in two big serving bowls.

step 7:

Dissolve the potato starch in the water. Bring the meat, vegetable and curry soup to a boil. Add the dissolved potato starch to the pan. Stir a few times until it becomes creamy. Boil for one more minute. Remove from heat.