Vegan Curry Udon

Producer: Kurata Shokuhin
Prefecture: Hiroshima
Ingredients: Noodles: Wheat flour (domestic) Soup: Barley miso (barley, soybeans (non-GMO), salt), rice miso (soybeans (non-GMO), rice, salt), soy sauce, sugar, salt, curry powder, yeast extract, ginger, garlic, vegetable extract, alcohol, (contains wheat and soybeans)
Vegan, Dairy-free
Size:240g (80g noodle x2, 40g soup x2)

Delicious, thick, chewy glutinous noodles make udon one of Japan’s most popular dishes. Each region in Japan has its own unique twists based on the type of broth and toppings. This special curry udon contains a multi-layered harmony of curry spice and umami-rich miso and is entirely vegan, drawing its flavors from its vegetable based broth.

Kurata Shokuhin makes their local noodles in Fukuyama City, Hiroshima Prefecture and delivers it throughout Japan and to people around the world. No matter where you live, Kurata Shokuhin would love for you to visit them and enjoy their noodles in their neighborhood noodle shop.

Suggested uses: To make hot curry udon, loosen the dried noodles and add them to ~500ml of boiling water (adjust according to your preference) for 3½ mins. Squeeze in the soup and boil until ready. You can also sauté your favorite vegetables, such as eggplant and Chinese cabbage, in olive oil and add as toppings, or add raw seasonal vegetables. To make cold curry udon, chill the soup packet, squeeze it into a bowl, and dilute it with 360~400ml (to your desired thickness) of cold water or thin vegetable soup. Separately, loosen the dried noodles in boiling water and blanch for 5½-6 mins (depending on your desired hardness). Drain in a colander then rinse with water to cool. Soak in ice water to cool further, drain, and add to the prepared chilled soup. Serve with toppings of sautéed vegetables in the olive oil or your favorite raw vegetables if desired.