Curry Udon

Serving: 2

Ingredients
4 bricks of frozen udon noodles
2 boneless chicken thighs (cut into 1-inch pieces)
2 carrots (cut into ½ inch pieces)
2 potatoes (cut into ½ inch pieces, I like yellow potatoes)
2 small yellow onion (diced)
4 cloves garlic (finely minced or grated)
4 large eggs (for soft-boiled eggs)

<Curry Soup>
4 cups broth or stock (any kind, no sodium or low sodium)
4 blocks Japanese curry blocks (If you have the 92g package, use 6 blocks. If you have the 220g package use 4 blocks)
3 tablespoons soy sauce
2 tablespoon mirin

<Garnish>
2 stalks green onions (finely minced)

Instructions
1. Prepare the Ingredients
Finely mince 2 stalks of green onions and set this aside for later as a garnish. Discard the root end.
Wash the 2 potatoes and 2 carrots and chop them into ½ inch pieces. We are cutting them smaller so that they can cook more quickly.
Next, peel 2 small yellow onions, dice the onions into ½ inch pieces and set it aside.
Peel and finely mince or grate 4 cloves garlic and set it aside.
Remove the Japanese curry blocks from the packaging and finely chop them into small pieces. This will help it dissolve more easily in the stock.
Cut the chicken into 1 inch size pieces and sprinkle a bit of salt on it, this will help the chicken brown more easily. Set it aside.

2. Make the Curry Udon Noodle Soup
Set a pot over the stove and set it to medium heat.
Add a bit of oil, add the chopped carrots and potatoes, and cook them for about 2-3 minutes.
Add in the chicken and brown it until it is about 50% done. This will take about 2-3 minutes.
Add in the diced onions and garlic and cook it for another 1-2 minutes
Push aside all the vegetables and chicken to the side of the pot, and add the chopped curry roux blocks and half the stock.
Gently stir the curry blocks until they have fully dissolved.
Add in the rest of the stock and stir everything together.
Set the stove to medium-low heat and let everything simmer (with the lid on) for 15-20 minutes or until the carrots and potatoes are soft.

3. Make the Soft Boiled Eggs
Put a small pot of water over the stove on high heat and wait for the water to boil.
Once the water has boiled, gently add in the eggs with a spoon. This will help prevent it from cracking in the water.
Cook the eggs for 6 ½ minutes for soft-boiled eggs.
Once the eggs are done, add them to a bowl of cold water to stop the cooking process.
When the eggs are cool, crack and peel the eggs and cut the eggs lengthwise in half.

4. Prepare the Udon
Place the frozen brick of udon into a colander and run cold tap water over it until it has thawed and softened from its brick form.
Once the potatoes and carrots in the soup are soft, the curry soup is done. To test for doneness I use a knife to pierce the carrots.
Add the udon noodles to the soup and cook it for 30 seconds to 1 minute to warm them up.

5. Put Everything Together
Place the noodles in a serving bowl, ladle the curry soup over it, and top it with green onions and the halved soft boiled eggs. Enjoy!