Dive into our robust curry udon—hearty noodles in a rich, spicy broth. Quick, easy, and perfect for busy evenings. Try it now!
Curry Udon (Japanese Noodle Soup)
Difficulty: ★★★☆☆2
servings10
minutes15
minutesCurry Udon (Japanese Noodle Soup) Ingredients
Udon (boiled or frozen): 2 servings (1 “ball”/pack per person)
Substitute: Fresh udon if available, or thick wheat noodles.Dashi stock: 600ml (~2.5 cups)
Substitute: Chicken or vegetable broth plus a small piece of kombu (seaweed) for partial authenticity, though flavor will differ.Naganegi (Long White Onion): 1 stalk, sliced diagonally (~5 mm)
Substitute: 1/2 onion or 2–3 green onions for flavor and color.Aburaage (Fried Tofu Pouch): 1 small piece, cut into 1 cm strips
Substitute: Firm tofu lightly pan-fried if aburaage is unavailable.Pork Belly (Thinly Sliced): 100g (~3.5 oz)
Substitute: Thinly sliced pork shoulder or bacon for a richer taste.Kamaboko (Fish Cake): ~1/3 log, sliced ~5 mm thick
Substitute: Surimi-based fish sticks or omit if unavailable.Cooking Oil: 1/2 teaspoon (salad oil, rice bran oil, etc.)
- (A) Curry Thickener
Curry powder: 1 tablespoon
Potato starch (katakuriko): 1½ tablespoons
All-purpose flour: 1 tablespoon
Cold water (or cold dashi): 5 tablespoons
- Seasonings
Soy sauce (preferably light): 3½ tablespoons
Mirin: 2 tablespoons
Sugar: 2 teaspoons
Directions
- Prepare the Curry Base Ingredients
Curry Thickener (A):
In a small bowl, whisk 1 Tbsp curry powder, 1½ Tbsp potato starch, 1 Tbsp flour, and 5 Tbsp cold water/dashi until smooth (no lumps).
Tip: Combining flour and potato starch ensures a clingy sauce that coats the udon well.
Cut Ingredients:
Naganegi: Diagonal slices, ~5 mm.
Pork Belly: 1 cm strips.
Aburaage (fried tofu): 1 cm strips.
Kamaboko: ~5 mm slices. - Sauté the Pork & Onions
Oil: Heat 1/2 tsp cooking oil in a frying pan over medium heat.
Add: Sliced naganegi + pork belly. Stir-fry until lightly browned.After 2–3 mins, sprinkle a pinch of salt if desired. - Add Broth & Other Ingredients
Pour in Dashi: About 600 ml. Turn heat to medium-high until it comes to a gentle boil.
Add Aburaage & Kamaboko: Once simmering, reduce heat slightly.
Skim Foam: If any scum (aku) appears, remove it with a ladle. - Season & Simmer
Add (B): Stir in 3½ Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar.
Simmer: Let the mixture bubble gently for 1–2 minutes so flavors meld.
Cook/Heat Udon: While simmering, separately warm your udon (boil if dried, or microwave if frozen) according to package instructions. - Thicken with Curry Mixture (A)
Re-stir (A): Make sure the starch/flour hasn’t settled.
Increase Heat Slightly: Keep the broth moving with a spoon/ladle.
Drizzle in (A): Pour in a thin stream, stirring vigorously to prevent lumps.
Boil 1–2 Mins: Let it bubble to cook out the raw flour taste and stabilize the curry thickness. - Finish & Serve
Drain Udon thoroughly to remove excess water.
Plate: Place the udon in bowls.
Ladle the thick curry soup over the noodles.
Enjoy immediately while hot.
Notes
- Tips & Points
Frying Pan Method: Sautéing onion & pork directly in a shallow pan helps integrate flavors.
Veggie Variations: Add mushrooms (shiitake, enoki), green beans, carrots, spinach, etc. for color and texture.
Aburaage Prep: If you prefer, pour boiling water over it to remove excess oil before slicing.
Broth Flavor: Water alone works if you add niboshi (dried anchovies) or a mild stock. But authentic dashi is recommended for deeper umami.
Thickening: The combination of potato starch & flour helps sauce cling nicely to udon.
Storage: Best served fresh. Leftovers can be reheated, but the thick sauce may need a bit more water to loosen.