Curry Udon Noodle Soup Recipe

small pot filled with curry udon noodle soup

No ratings yet

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!

Prep Time5

Cook Time5

Course: Breakfast, Dinner, Lunch, Main Course, Snack, Soup

Cuisine: Asian, Japanese

Keyword: Curry, Noodles, Soup, Udon

Servings:

Calories: 506kcal

Author: Lis Lam

Equipment

1 Korean ramen pot, clay pot, or Japanese nabe pot *individual sized (or use a medium saucepan)
tongs
small bowl

Ingredients

1 block frozen Sanuki Udon noodles
2 oz pork belly or pork loin
1/2 small onion
2 cups water
1/2 Tbsp instant dashi powder *I use Hondashi
1 Tbsp mirin
1 Japanese curry cube
1 egg
1 green onion, chopped
1-2 Tbsp cilantro, chopped
1 block yubu (or fried beancurd), sliced or broken into pieces *optional

Instructions

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.
Make broth. Add water, instant dashi powder, Mirin, and fried beancurd or yubu (if using). When it comes to a boil, break off a piece of the curry block and add to the liquid. Mix until completely dissolved, about 2 minutes.
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.
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.
Garnish and serve. Add green onion and cilantro. Serve immediately. Enjoy!

Video

Notes

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.

Nutrition