Low Sodium Curry Udon
Satisfy your craving for comfort food with this hearty and wholesome Low Sodium Curry Udon recipe! Perfect for anyone seeking a flavorful meal without the excess salt, this dish combines tender udon noodles with a vibrant curry-infused broth that's thickened to perfection. Featuring nutrient-packed ingredients like shiitake mushrooms, carrots, tofu, and aromatic ginger and garlic, this recipe is a delightful fusion of nutrition and taste. The curry powder brings warmth and depth, while the low sodium broth ensures you can savor every spoonful guilt-free. Ready in just 45 minutes and garnished with fresh green onions, this dish serves as a nourishing pick-me-up for a healthy lifestyle. Perfect for those searching for "low sodium recipes" or "healthy curry noodle bowls," it'll quickly become a dinner-time favorite!
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Recipe Information
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
Instructions
Cook the udon noodles according to the package instructions. Drain and set aside.
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.
Add the shiitake mushrooms, garlic, and ginger. Sauté for another 2 to 3 minutes, until the mushrooms are tender.
Pour in the low sodium broth and add the curry powder. Stir to combine and bring to a simmer.
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.
Add the cubed tofu to the pot and gently stir to incorporate. Simmer for an additional 5 minutes to heat through.
Season the curry broth with salt and pepper, adjusting to taste while maintaining a low sodium content.
Divide the cooked udon noodles among four bowls.
Ladle the curry broth with vegetables and tofu over the noodles.
Garnish each bowl with chopped green onions before serving.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 13.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1495 mg | 115% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1484 mg | 32% | |
*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.
