Step 1

Place aburaage in a bowl of boiling water to remove excess oil. Squeeze the water out and then cut it lengthways into 1/2 inch strips.

Step 2

Over medium heat, fry the onions, mushrooms and carrots for 3 minutes. Fry aburaage and fry for another 1 minute.

Step 3

Add the soup base (choose one of the two options) and then once boiling, reduce to a simmer. Cover and cook for 5 minutes. In the meantime, cook udon noodles.

Step 4

Turn off the heat, add the curry roux and dissolve it into a ladle. If using curry slurry mixture to a ladle and melt it thorough over medium-low heat. Stir until slightly thickened. Serve udon noodles and top with the curry soup. Serve with green onions and togarashi.