Curry Udon

Curry Udon.
Udon is Japanese wheat noodle. You can get it as frozen, or dry, or raw. Or you can make it at home id you like, but it will be a lot of work.
Usually we make curry udon when we made Japanese curry and got leftover next day.
This time.. you can get double recipe. Curry and curry udon.However. It is just add dashi stock to the curry. Pretty simple.
I added tempeh for the topping, however you can substitute it as tofu.
Keeping tempeh in your freezer is very handy. Whenever you need protein for your meal, you can add it on. If you are in Vancouver, I'd recommend to have tempeh from Tempeafoods
<Ingredients>
Onion, mideum size, 1/2 piece, sliced
Garlic, 1-2 cloves, crushed
Ginger 1/4 inch, chopped
Carrot 1 small size, cut in pieces
Potato (Yellow or purple) 1, cut in pieces
Bayleaf, 3 pieces
Shitake mashrooms, a few small ones
Okura(optonal)
Curry powder 1/4 cup
Miso, 1/4 cup
Soy sauce, 3 Table spoon
Tomato paste, 3 Table spoon
Dashi stock : 3 litters + 1 litter separate or vegetable stock
Corn starch, 3 table spoons, add 1/2 cup water and set aside
Green onion (optional), chop in small
Tempeh(optional), cut in small pieces, fried
Udon( dry or wet), cook in last minute
Oil, salt and pepper
<Method>
In a deep thick pot, stir fry sliced Onions until they got slightly caramelized, add garlic and ginger, potatoes and carrots.
Once carrots and potatoes got cooked, add curry powder and mix well, then add dashi stock(or veggie stock) and reach to boil.
Change the heat as mideum heat, add tomato paste and miso, soysauce, mushrooms and okura.
Cook it for a while, and add cornstarch mixture and stir. Add good amount of salt. Likely 3 Table spoons.
You can add sweetner like sugar or mirin, I don't really like taste too sweet personally, I didn't add sweetner.
It will get good thickness after you added the corn starch mixture, if you want to have curry rice, just have it with rice.
If you like curry udon, add little more stock.
Cook udon and put in a bowl, then add the curry sauce.