Make a 10-minute dish that’s easy and delicious: Curry Udon Noodle Soup! Thick Japanese udon noodles and a rich, aromatic curry soup base. The combination of curry broth and chewy noodles are pure comfort food. Simple to make and full of BIG flavor!

this recipe

What is Curry Udon?

Curry Udon is a delicious Japanese dish with thick and chewy Udon noodles and a fragrant curry broth. It’s a popular dish that is comforting and warming — good for the colder months. And easy to make! The rich, flavorful broth comes from Japanese curry and dashi stock, which is the backbone of Japanese cooking.

At Udon restaurants, the dashi and curry roux are homemade. But for busy weeknights, this recipe takes advantage of two easy Asian ingredients: Japanese curry cubes and instant dashi powder. The combination makes a curry broth that is simple and quick yet delicious. A convenient way to get that homemade flavor fast.

Different from Indian curry or Thai curry, Japanese curry is thicker and milder with a stew-like texture. It comes in pre-packaged curry cubes that can be broken apart and added to water, veggies, and protein. They are most commonly used to make Curry Rice.

For the noodles, use frozen Sanuki Udon noodles. In my humble opinion, they taste just as good as fresh udon noodles. Make sure not to overcook or they will lose that chewy, bouncy texture. Also, there’s no need to cook the noodles in a separate pot. They are pre-cooked; they will defrost in a few minutes when added to the hot broth.

In Japanese cuisine, there are several kinds of Udon Noodle Soups. Udon Noodle Soup features a simple broth with chewy noodles. Kimchi Udon features a spicy broth with the addition of kimchi. Curry Udon features a rich curry base that is savory and full of umami flavor. Enjoy a delicious Japanese curry udon with this simple recipe!

Ingredients:

• Udon Noodles. Thick and chewy Udon noodles are the star. I recommend FROZEN Sanuki udon noodles for the best texture. (At Asian grocery stores, they can be found frozen, packaged in water, or dried).
• Japanese Curry Blocks. Look for Japanese curry cubes, commonly used for curry rice. Popular brands: Golden Curry, Vermont Curry, Tasty Curry, and Premium Curry. The curry bricks are easy to break off; store leftovers in the fridge or freezer. They can be found in any well-stocked supermarket. Or go to the Asian grocery store for a wider selection.
• Onion. Essential aromatic.
• Pork Belly or Pork Loin. Thinly sliced pork belly or pork loin adds richness and protein. Use thinly sliced shabu-shabu style meat. Pork Belly is more rich and flavorful. Pork loin is leaner. *Can be subbed with chicken, beef, or shrimp. For a vegetarian version, add shiitake mushrooms or enoki mushrooms.
• Instant Dashi Powder. Dashi broth is Japanese soup stock and made from steeped Bonito flakes. To make dashi quickly, use instant dashi powder and water. You only need a little to create that savory, deep, umami flavor. I use Hondashi, which is Japanese Instant Dashi powder (affiliate). Even chicken or vegetable broth will add more flavor. In a pinch, use water.
• Mirin. Korean sweet cooking wine. Can be swapped with Sake. *Leave out if you do not drink alcohol.*
• Egg. Thickens the curry broth. Adds flavor.
• Green Onions + Cilantro. Aromatic garnish.
• Fried Beancurd or Yubu. *Optional.* These are tofu skins that have been deep fried. They add more protein and flavor. They are also a common addition to udon noodle soup. At the Asian grocery store, there are different kinds. Yubu is Korean or Japanese tofu pockets. Chinese fried beancurd (used in hot pot) are dried and shaped into rolls or squares. They can be found in the freezer or refrigerator section at most Asian grocery stores, next to the tofu.

How to make Curry Udon Noodle Soup

1. Cook pork belly and onion. Heat a small cooking pot (or medium saucepan) over medium heat. Add 1-2 tsp oil and swirl to coat the bottom of the pan. Add the pork and cook on one side until golden brown, about 1-2 minutes. Add onion and cook until wilted and the pork is golden brown all over, about 2-3 more minutes. Stir frequently with tongs or a wooden spoon.
2. Make broth. Add water, instant dashi powder, Mirin, and fried beancurd or yubu (if using). When it comes to a boil, add the curry block. Mix until completely dissolved, about 2 minutes.
3. Add Udon noodles. To the simmering broth, add the block of frozen udon noodles. Submerge the noodles into the hot broth and gently break apart with tongs. Cook until the noodles are soft and pliable, about 2 more minutes.
4. Add egg. While the udon noodles come to a boil, crack an egg into a small bowl. Whisk with a fork until loose and runny. When the udon and curry broth is bubbling, add the whisked egg. As you pour it in, stir with tongs so it becomes lightly scrambled into the soup. The broth will thicken. Turn off the heat.
5. Garnish and serve. Add green onion and cilantro. Serve immediately. Enjoy!

PRO Tips:

• Chop curry cube. To ensure the curry cube dissolves completely, chop into pieces with a knife first. The smaller pieces will dissolve faster and more consistently.
• Make it a one pot meal. To make it a true one-pot dish, serve in a small pot that transfers from stove to tabletop. I recommend a Korean ramen pot, Korean clay pot, or Japanese nabe.
• Serve with Katsu. For a bigger meal, serve with Katsu chicken, pork, or shrimp. Or tempura. The crispy texture of fried food pairs well with this quick curry udon soup.
• Make it a family meal. For a larger family meal, multiply the portions 4x and cook everything in a stock pot. When it’s time to serve, divide the noodles, meat, and soup among 4 bowls. I’ve purposefully made this recipe easy to multiply.

Variations:

• Make it spicy. To make it spicy, look for different spice levels on the Japanese curry cubes. They come in spice levels mild, medium, hot, or extra hot. FYI: The hot spice level is not that spicy because it’s diluted with liquid.
• Make it creamy. Add Coconut Milk for an ultra-creamy and rich curry broth. Adds aroma and fragrance.
• Make it meaty. For a meatier Curry Udon, double the amount of meat. Also, add a soft-boiled egg (as well as the scrambled egg) right before serving.

FAQ

More Japanese recipes:

• Okonomiyaki
• Salmon Ochazuke
• Homemade Miso Soup