Katsu Curry Noodle Soup

Ingredients

• 2 teaspoons medium curry powder
• 1/2 teaspoon paprika sweet & mild not hot
• 1/2 teaspoon turmeric
• 1/4 teaspoon hot chilli powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fenugreek ground
• 1/2 teaspoon mixed spice
• 1 medium onion or 2 shallots, thinly sliced
• 1 garlic clove finely chopped
• vegetable oil
• 1 teaspoon white sugar
• 1 medium carrot diced
• 1 tablespoon flour plain, all-purpose
• 2 teaspoons curry powder
• 1/2 teaspoon Garam Masala
• 1 teaspoon honey
• 1 bay leaf
• 2 teaspoons soy sauce dark not light
• 1 1/4 cups stock
• 1 medium onion or 2 shallotsm, thinly sliced
• 1 garlic clove finely chopped
• vegetable oil
• 1 teaspoon white sugar
• 1 medium carrot diced
• 1 teaspoon plain flour
• 1 1/2 teaspoons curry powder Katsu
• 1/2 teaspoon Garam Masala
• 1 teaspoon honey
• 1 bay leaf
• 2 teaspoons soy sauce
• 3 1/8 cups stock vegetable or chicken
• 5/8 cup edamame beans I used frozen
• 5 1/4 ounces prawns deveined/ cooked chicken/ shiitake mushrooms
• 3 1/2 ounces udon noodles

Nutrition

• Calories : 810 calories
• Carbohydrate : 99 grams
• Cholesterol : 95 milligrams
• Fat : 30 grams
• Fiber : 11 grams
• Protein : 41 grams
• SaturatedFat : 2 grams
• Sodium : 2990 milligrams
• Sugar : 29 grams
• TransFat : 0.5 grams