Curry Udon Thick Noodle Soup with Curry Broth

Prepare ingredients: Cut chicken into bite-sized pieces. Slice onion thinly and carrot into small rounds or half-moons.

Heat vegetable oil in a pot over medium heat. Sauté onion and carrot for 3-5 minutes until softened.

Add chicken to the pot and cook until lightly browned on all sides, about 3-4 minutes.

Pour in dashi stock, soy sauce, and mirin. Bring to a gentle simmer, then reduce heat to low.

Add the Japanese curry roux blocks and stir until completely dissolved. Simmer for 5-7 minutes, stirring occasionally, until the broth thickens to your desired consistency.

Meanwhile, cook the udon noodles according to package instructions. Drain well.

Divide the cooked udon noodles into serving bowls and ladle the hot curry broth over them.

Garnish with chopped green onions and serve immediately.