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Curry Noodle Soup with V-Meatballs and Edamame

When I make Japanese style curry, I first enjoy it over rice.

Japanese curry is thick and rich, and it goes so well with rice.

I usually make extra so that I have left-over to make curry noodle soup.

I transform the curry into less thick broth to go with my noodles, by adding a few things, such as water, dry Kombu seaweed (to flavor the broth), sugar, and soy sauce.

The soup was delicious!

This time I added homemade vegan meatballs and edamame, and topped it off with scallion.

These meatballs get so juicy when they absorb the broth.

I hope everyone had a good start of the week.

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