bread is a vegetable

cheesy japanese curry udon

ingredients

serves two

shiitake mushrooms
cavalo nero kale
2 portions udon
1 tbsp worcestershire sauce
1 tsp chicken stock powder
1/2 tsp dashi powder
80g japanese curry roux
2 spring onions, sliced
2 eggs
50g mozzarella or cheedar, grated
fried tofu puffs
100-150g firm tofu

instructions

Note for Cooking

This hotpot is best made in dolsot style bowls, with one small pot for each person if available. If so, halve the ingredients and cook separately with each bowl on the hob.

1 of 4

1 tbsp worcestershire sauce | 1 tsp chicken stock powder | 1/2 tsp dashi powder | 80g japanese curry roux

Bring 800ml water to boil and add; worcestershire sauce, chicken stock powder, dashi powder, and chopped curry roux. Mix and dissolve the roux.

2 of 4

cavalo nero kale | 2 spring onions | shiitake mushrooms | 100-150g firm tofu

Tear the kale leaves from the steam but keep them in large pieces. Add them in along with the white parts of the spring onions, mushrooms, and tofu.

3 of 4

2 portions udon | 2 eggs | 50g mozzarella or cheddar

When the vegetables are tender, add the udon. Let the soup come back to a boil, then crack eggs into the centre and top with grated cheese. Place lid on top and cook for 3-4 minutes.

4 of 4

fried tofu | 2 spring onions

Top with the fried tofu and the green parts of the spring onions. Serve while bubbling.