For the soup base, I usually like to make Kombu Dashi (Kelp Stock) and add curry and bring it to a boil but if I’m out of Kelp then I would just use water to make the soup.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
1 – 3 inch piece of Kombu (Dried Kelp) – wiped clean with damp cloth
1 1/2 cups Water
1 1/2 cups prepared Curry (recipe here)
Salt to taste (optional)
1 serving of Udon – cooked per package instructions
1 Green Onion – thinly sliced or shredded
- In a pot, place Kombu and water and let sit for about 15 minutes.
- Bring water to a boil and just before boiling, remove Kombu and discard.
- Add Curry to the water, stir and bring it to a boil. Add salt if desired.
- In a bowl, place Udon and pour the soup over. Garnish with green onions and serve hot.