Low Sodium Curry Udon

Savor the comforting flavors of this Low Sodium Curry Udon, a wholesome twist on a Japanese classic. This recipe combines hearty udon noodles with a rich, curry-spiced broth that's both light on salt and big on bold, aromatic flavors. A medley of tender shiitake mushrooms, vibrant carrots, and silky tofu is gently cooked in a low-sodium broth infused with garlic, ginger, and curry powder, then thickened to perfection with a cornstarch slurry. Ready in just 45 minutes, this dish is ideal for satisfying weeknight dinners or cozy meals. Garnished with fresh green onions for an extra pop of flavor, this nutrient-packed recipe is a must-try for anyone seeking a flavorful, health-conscious meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Udon noodles
• 1 tablespoon Olive oil
• 1 medium Onion, thinly sliced
• 1 medium Carrot, julienned
• 100 grams Shiitake mushrooms, sliced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 4 cups Low sodium chicken or vegetable broth
• 2 tablespoons Curry powder
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 200 grams Tofu, firm, cubed
• 2 tablespoons Green onions, chopped
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

Cook the udon noodles according to the package instructions. Drain and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the sliced onion and carrot, cooking until the onion is translucent, about 5 minutes.

Step 3

Add the shiitake mushrooms, garlic, and ginger. Sauté for another 2 to 3 minutes, until the mushrooms are tender.

Step 4

Pour in the low sodium broth and add the curry powder. Stir to combine and bring to a simmer.

Step 5

In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this to the pot, stirring constantly until the broth thickens slightly.

Step 6

Add the cubed tofu to the pot and gently stir to incorporate. Simmer for an additional 5 minutes to heat through.

Step 7

Season the curry broth with salt and pepper, adjusting to taste while maintaining a low sodium content.

Step 8

Divide the cooked udon noodles among four bowls.

Step 9

Ladle the curry broth with vegetables and tofu over the noodles.

Step 10

Garnish each bowl with chopped green onions before serving.

Nutrition Facts

Serving size	(1929.1g)

Amount per serving	% Daily Value*
Calories	988.1

Total Fat 34.4g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 5322.2mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 14.6g	0%
Total Sugars 13.6g
Protein 52.9g	0%

Vitamin D 18IU	0%
Calcium 1495.2mg	0%
Iron 17.1mg	0%
Potassium 1484.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 21.2%

Carbs: 47.9%