Japanese Curry Udon

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.

Course Main Course

Cuisine Japanese Inspired

Dietary & Allergen Dairy Free, Nut Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 606kcal

Author Sally

Equipment

cast iron pot with lid

Ingredients

20 grams dried shiitake mushrooms sliced or whole (I use sliced)
2 eggs
500 ml 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)

US Customary - Metric

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

Dairy free: use dairy free Japanese curry cubes, as many brands contain milk, so check the label. I use the S&B Golden Curry Mix which is dairy free and vegetarian.

Spice level: I usually use the mild Curry cubes but they do come in different heat levels (mild, medium, hot), so choose one to suit your taste.

Storage instructions: the noodle soup is best eaten fresh, as the noodles soften over time. If making ahead, store the broth separately from the noodles.

Nutrition