Curry Udon with Mini Tofu Pow

Warm up with this steaming curry udon paired with vegetarian shrimp and any puff product of your choice!

We chose to go with Mini Tofu Pow for this recipe.

Recipe inspired by Foodie Takes Flight

Picture not representative of exact quantity used in recipe.
Please refer to ingredients list for exact quantity measurements.

INGREDIENTS

• 1/4 package of DSI Mini Tofu Pow

• 300 g mushrooms of choice - chopped

• 1 zucchini

• 1 eggplant

• Few peices of plant-based shrimp

• Olive oil

• 2 tbsp sake

• 1,100 to 1,220 g vegan dashi (soak 2 kombu sheets & 3 shiitake mushroom over night, or in hot water for 2-3 hours). Drain and keep broth. Chop shitake mushroom to add into recipe.

• 2 cubes Japanese curry roux/block - I used S&B (see notes) 40 g

• Pinch salt to taste

• Pinch sugar to taste

• 2 tsp soy sauce , optional to taste

• 1-2 serving udon (preference)

• Chili oil optional for extra heat

INSTRUCTIONS

1. Prep udon on the side as instructed on package (some will require boiling, some microwaving). We will add the udon in later, but if the udon requires boiling, start this at the beginning.

2. Heat medium sized pot over medium heat. Once hot, add oil.

3. Saute mushrooms (including shiitake mushrooms from dashi), shrimp zucchini and eggplant until golden brown.

4. Add sake and leave to evaporate.

5. Pour vegan dashi/stock into pot.

6. On the side, chop curry cubes into smaller pieces to dissolve more easily.

7. Place curry cubes in a small strainer or ladle with holes, then submerge into the soup mix to dissolve.

8. Season the curry with salt, sugar and soy sauce to taste.

9. Add DSI Mini Tofu Pow

10. Leave the curry to immerse over medium low heat until it starts to thicken.

11. Once curry thickens, add more dashi/stock to make it runnier, if desired.

12. Pour the curry over prepped udon. Add chilli oil for extra heat.