This Japanese curry udon is the kind of thing you make on a cold night when you don’t really feel like cooking but still want a cosy home cooked meal. With a rich, curry broth and chewy udon noodles you can add any protein you like and dinner is done. It’s the perfect combination of the flavours of a Japanese curry with the comfort of a noodle soup.
One of my favourite simple foods when I want something comforting is a bowl of noodle soup. There is just something about it that makes everything feel better.
Japanese food is one of my all time favourite cuisines, so much so that in just a couple of months I’ll be heading back to Japan for my second visit! With that in mind and the help of some cold and rainy weather, I found myself really craving a warm bowl of curry udon soup.
Known in Japan as kare udon (curry udon), it’s basically a combination of a classic udon soup and a Japanese curry. It’s perfect for when you want all the rich flavour of the curry, but a lighter, brothy bowl of noodles. It’s traditionally made with dashi, but I use an easy shiitake and stock combination instead to make it a little more supermarket ingredient friendly.
I am so excited to spend more time exploring as much of the food in Japan as I possibly can so definitely let me know all your recommendations for what I should try and what I can replicate at home as well!
Key Ingredients
You only need a handful of simple ingredients for this curry udon, all of which should be easily found at the supermarket.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dried shiitake mushrooms – these add a delicious, savoury flavour, and the soaking liquid used to rehydrate them becomes part of the broth.
- Stock – traditionally, curry udon is made with dashi, a Japanese stock made from kombu and bonito, but it can be difficult to find. Instead, I use a combination of the shiitake soaking water and chicken stock (or vegetable stock to keep it vegetarian), which still creates a savoury, umami broth.
- Japanese curry cubes – these are essential for that classic taste. The S&B Golden Mild Curry Mix are the cubes I use and recommend which can be found in the supermarket or online. This brand is dairy free / vegetarian but just make sure to always check the label to be sure.
- Udon noodles – the easiest to find are the packages of shelf stable udon noodles from the supermarket, however the best kind are the frozen udon noodles from the Asian grocer which have a chewier texture. Use what you like and what’s easiest to find.
- Firm tofu – I’m using tofu as my protein of choice as it’s inexpensive and quick to cook, but you can also use cooked chicken if you prefer (try my poached chicken).
- Eggs – soft-boiled and served on top. Truly the best part!
You’ll Also Love: Chicken Katsu Rice Bowls
Step-By-Step Instructions
Step 1: Place the dried shiitake in a bowl and cover with boiling water. Leave to soak for 15 to 20 minutes, until softened, then remove the mushrooms and reserve the soaking liquid.
Step 2: Bring a small saucepan of water to the boil and carefully add the eggs and cook for 7 minutes, then transfer straight to a bowl of iced water. Leave for a few minutes to cool, then peel and set aside.
Step 3: Add the reserved mushroom soaking liquid and the stock to a large saucepan and bring to a gentle simmer. Add the mushrooms and curry cubes, stirring until the cubes have completely dissolved, then add the soy sauce and simmer for 3 to 5 minutes.
Step 4: Add the udon and gently break them apart until cooked. Gently stir in the tofu and simmer for 2 to 3 minutes. Divide between two bowls, top each with a halved soft-boiled egg and sliced spring onions, and drizzle with sesame oil if using.
👉 Add the udon just before you’re ready to serve. Udon noodles keep soaking up the broth and softening the longer they sit, so cooking them right before serving keeps them thick and chewy and stops them going mushy. If you’re making the broth ahead, cook the noodles separately and add them to the bowl with the warm broth poured over the top when you’re ready to eat.
Storage Instructions
This curry udon is best eaten fresh, as the noodles soften and soak up the broth over time. If you’d like to make it ahead, store the broth separately from the noodles in airtight containers in the fridge for up to 3 days, then reheat the broth and cook the noodles fresh when you’re ready to serve.
Recipe FAQs
Curry udon (kare udon) is a Japanese noodle soup made with thick udon noodles in a curry-flavoured broth. It’s essentially Japanese curry made into a warming, brothy soup.
Any Japanese curry cubes (also called curry roux) work here. They usually come in mild, medium and hot, so make sure you choose based on how much heat you like. While the brand I use is dairy free and vegetarian, be sure to check the label as some are not.
Yes. Use vegetable stock, check the curry ingredients and leave off the soft-boiled egg.
Udon is ideal for its thick, chewy texture, but if you don’t have it, you can use a ramen noodle. The texture will be different, but the soup will still be delicious.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Japanese-inspired recipes:
10 Minute Garlic Chilli Udon Noodles
15 Minute Teriyaki Tofu
Spicy Tuna Sushi Bowls
Teriyaki Salmon and Avocado Rice Bowls
Japanese Curry Udon
Equipment
- cast iron pot with lid
Ingredients
- 20 grams dried shiitake mushrooms sliced or whole (I use sliced)
- 2 eggs
- 500 ml (2 cups) chicken stock or vegetable stock
- 2 Japanese curry cubes about 35–40 grams total, depending on the brand
- 1 teaspoon soy sauce
- 2 x 200 gram packets udon noodles fresh or frozen
- 200 grams firm tofu cut into bite-sized pieces
- 2 spring onions/green onions thinly sliced
- 1 teaspoon sesame oil to serve (optional)
Instructions
- Place the 20 grams dried shiitake mushrooms in a bowl and cover with 250 ml of boiling water. Leave to soak for 15–20 minutes, or until softened. Remove the mushrooms, reserving the soaking liquid. If you're using whole mushrooms, discard the stems and thinly slice them. If you have sliced shiitake (which is what I use), they're ready to go.
- Meanwhile, bring a small saucepan of water to the boil. Carefully add the 2 eggs and cook for 7 minutes. Transfer immediately to a bowl of iced water and leave for a few minutes to cool, then peel and set aside.
- Add the reserved mushroom soaking liquid and the 500 ml chicken stock to a large saucepan. Bring to a gentle simmer, then add the mushrooms and 2 Japanese curry cubes. Stir until the curry cubes have completely dissolved. Add the s1 teaspoon soy sauce and simmer for 3–5 minutes.
- Add the 2 x 200 gram packets udon noodles to the broth and gently break them apart with chopsticks or tongs. Cook according to the packet instructions, until the noodles are heated through and tender.
- Gently stir in the 200 grams firm tofu and simmer for 2–3 minutes, just until heated through.
- Divide the curry udon between two bowls. Halve the soft-boiled eggs and place one on each bowl. Top with 2 spring onions/green onions, sliced and drizzle with 1 teaspoon sesame oil, if using.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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