Vegetarian Curry Udon à la Keiya (with optional pork richness)

Overview

Press and pan-fry tofu, then glaze it briefly in a soy-mirin mixture for extra flavor.
Use a vegetarian-friendly dashi cube as the base, with optional pork stock and mushroom soy for extra umami if you’re not keeping it vegetarian.
Thicken the curry broth lightly so it coats the udon without turning into a stew.
Cook udon separately and serve piping hot with toppings.

Want to keep it fully vegetarian or even vegan?

Skip the pork stock and make sure your dashi cube, curry roux and toppings are free from fish or animal products to keep the dish vegetarian or vegan.

Check things off as you cook or while you shop.

firm tofu, pressed and cut into 1.5–2 cm cubes200 g

neutral oil2 tbsp

onion, thinly sliced1 medium

spring onions, thinly sliced (topping)2 stalks

soy sauce, for tofu glaze1 ½ tbsp

mirin (or 1 tsp sugar), for tofu glaze1 tsp

water, to loosen glaze (optional)1 tbsp

udon noodles (preferably frozen)2 portions

water500 ml

frozen dashi cube (choose a vegetarian one without fish extract)1 cube

pork stock (optional, replaces part of the water – not vegetarian)100 ml

tenkasu (tempura flakes), optional

shichimi togarashi, optional

toasted sesame oil, for topping (optional)1 tsp

Overview

Press and pan-fry tofu, then glaze it briefly in a soy-mirin mixture for extra flavor.
Use a vegetarian-friendly dashi cube as the base, with optional pork stock and mushroom soy for extra umami if you’re not keeping it vegetarian.
Thicken the curry broth lightly so it coats the udon without turning into a stew.
Cook udon separately and serve piping hot with toppings.

Want to keep it fully vegetarian or even vegan?

Skip the pork stock and make sure your dashi cube, curry roux and toppings are free from fish or animal products to keep the dish vegetarian or vegan.

Check things off as you cook or while you shop.

firm tofu, pressed and cut into 1.5–2 cm cubes200 g

neutral oil2 tbsp

onion, thinly sliced1 medium

spring onions, thinly sliced (topping)2 stalks

soy sauce, for tofu glaze1 ½ tbsp

mirin (or 1 tsp sugar), for tofu glaze1 tsp

water, to loosen glaze (optional)1 tbsp

udon noodles (preferably frozen)2 portions

water500 ml

frozen dashi cube (choose a vegetarian one without fish extract)1 cube

pork stock (optional, replaces part of the water – not vegetarian)100 ml

tenkasu (tempura flakes), optional

shichimi togarashi, optional

toasted sesame oil, for topping (optional)1 tsp

Overview

Protein and vegetables

Tofu glaze

Udon

Dashi broth

Curry base

Topping

Make it yours with Simmero.

What shall we cook today?

Overview

Protein and vegetables

Tofu glaze

Udon

Dashi broth

Curry base

Topping

Make it yours with Simmero.

Overview

Ingredients

Protein and vegetables

Tofu glaze

Udon

Dashi broth

Curry base

Topping

Make it yours with Simmero.

What shall we cook today?

Overview

Ingredients

Protein and vegetables

Tofu glaze

Udon

Dashi broth

Curry base

Topping

Make it yours with Simmero.