Japanese Curry Udon Noodle Soup

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the chicken (or other protein) and cook until browned on all sides.

Add the chopped carrot and potato to the pot and cook for another 3 minutes.

Pour in the water, bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.

Remove the pot from the heat. Break the Japanese curry roux into pieces and add it to the pot. Stir until the roux is completely dissolved and the sauce is smooth.

Add the soy sauce and mirin (if using) to the curry sauce. Stir well and adjust the seasoning to your liking.

Return the pot to medium heat and bring the curry sauce to a simmer. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.

While the curry is simmering, cook the udon noodles according to the package directions. Drain well.

Divide the cooked udon noodles among bowls. Ladle the hot curry soup over the noodles.

Garnish with chopped green onions and pickled ginger (if using). Serve immediately.