1. Ingredients: oily tofu, udon noodles, shiitake mushrooms, radishes, eggs, curry cubes, stock, light soy sauce, spring onions
2. The oily tofu is blanched with boiling water to remove the fat
3. Sliced shiitake mushrooms, cut carrots into round slices
4. Pour the broth and light soy sauce into the pot, boil the mushrooms and radish slices, add the oily tofu and curry cubes, and stir well
5. Turn to low heat and cook for about 7-8 minutes. Cook until the radishes are slightly soft and the vegetables are flavorful. In the meantime, use a spoon to remove the foam
6. In a separate pot, add an appropriate amount of water to boil, then add the udon noodles and cook for 2-3 minutes, then let cool water out of the pot
7. Put the udon noodles on a plate, pour the curry sauce, top with vegetables, and sprinkle with chopped green onion.
Tips:The broth can be replaced with water, so you need to add a little more light soy sauce when seasoning; the oily tofu does not have to be blanched in boiling water to remove the fat, which does not have much effect; other details are according to personal preferences, it is fine if the foam is not fished, but it is a bit of turtle ~
