Picture this: it’s a chilly evening, you’re tired, and all you want is something warm, slurpy, and soul-satisfying. Enter Curry Udon – thick, chewy noodles swimming in a golden, fragrant curry broth that hugs every strand. This isn’t just dinner; it’s a hug in a bowl.
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I first fell in love with curry udon at a tiny noodle shop in Tokyo, where the steam fogged my glasses and the first slurp was pure magic. Since then, I’ve perfected a home version that’s quick, forgiving, and endlessly adaptable. You can have this on the table faster than takeout, and it’s guaranteed to make your kitchen smell like a cozy Japanese café.
So grab your chopsticks and let’s dive into a bowl of pure comfort. Whether you’re a seasoned cook or a beginner, this recipe is your ticket to a delicious, warming meal that feels like a big warm blanket.
Why You'll Love This Recipe
About the Ingredients
2 cups (480ml) dashi stock
Dashi is the backbone of Japanese soups. Use instant dashi powder (follow package) or substitute with 2 cups water + 1 tsp dashi granules. For a vegetarian version, use kombu and shiitake mushroom stock.
1 cup (240ml) water
Adds volume to the broth. If you have extra dashi, use that instead for a more intense flavor.
2 tbsp (30g) curry roux (Japanese curry cubes, broken into pieces)
The heart of the dish. Use store-bought Japanese curry roux (like S&B or Vermont) for authentic flavor. For a milder kick, use mild curry; for heat, use hot. You can also use 2 tbsp curry powder mixed with 1 tbsp flour and 1 tbsp butter.
2 tbsp soy sauce
Adds salty umami. Use low-sodium if you prefer. Tamari or coconut aminos work as gluten-free swaps.
1 tbsp mirin
Adds a touch of sweetness and shine. If you don't have mirin, mix 1 tbsp sake with 1 tsp sugar.
1 tsp sugar
Balances the flavors. You can omit or use honey if you like.
2 servings (about 200g) fresh udon noodles
Fresh udon are thick and chewy – look for them in the refrigerated section. If using frozen or dried, cook according to package, then drain and set aside. Dried udon can be substituted; cook for 10-12 minutes.
1/2 lb (225g) boneless chicken thighs, thinly sliced
Adds protein and richness. Use chicken breast, tofu, or shrimp instead. For a vegetarian version, use firm tofu or extra mushrooms.
1/2 onion, thinly sliced
Sweetens the broth. Use yellow or sweet onion. You can also add leeks or shallots.
1 small carrot, julienned
Adds color and crunch. Use a vegetable peeler to make ribbons if you prefer. You can also use bell pepper strips.
2 green onions, sliced
For garnish and a fresh bite. Use chives or scallions if you have them.
1 sheet nori (seaweed), cut into strips (optional)
Adds a subtle ocean flavor. Skip if you don't have it, or use furikake.
Tips & Tricks
Adjust the broth thickness
if it's too thick, add a splash of water or dashi; if too thin, simmer longer to reduce.
- Don't overcook the udon – they should be chewy, not mushy. Cook fresh udon for just 1-2 minutes in boiling water, then drain and rinse under cold water to stop cooking.
- Slice the chicken thinly against the grain for tender pieces. Freeze for 15 minutes before slicing for easier cutting.
Pro Tips
Step-by-Step Instructions
1. Cook the Udon
Bring a large pot of water to a boil (212°F/100°C). Cook the fresh udon noodles for 1-2 minutes until they float and are just tender. Drain, rinse under cold water to stop cooking, and set aside.
2. Sauté Chicken and Veggies
In a large pot or deep skillet, heat a little oil over medium-high heat (350°F/175°C). Add the chicken slices and cook for 3-4 minutes until golden brown on all sides. Add the onion and carrot, and sauté for 2-3 minutes until the onion is translucent and fragrant.
3. Add Broth Base
Pour in the dashi and water, then add soy sauce, mirin, and sugar. Bring to a boil (212°F/100°C), then reduce heat to a simmer (around 180°F/82°C).
4. Melt the Curry Roux
Add the curry roux pieces to the simmering broth, stirring gently until fully dissolved. Let it simmer for 5-7 minutes, until the broth thickens slightly and becomes glossy. Stir occasionally to prevent sticking.
5. Combine Noodles and Broth
Add the cooked udon noodles to the pot and gently toss to coat them in the curry broth. Let them warm through for 1-2 minutes, until the noodles are heated and have absorbed some flavor.
6. Serve and Garnish
Ladle the curry udon into deep bowls. Top with sliced green onions and nori strips if using. Serve hot, with chopsticks and a spoon for the broth.
Delicious Variations
Vegetarian Delight
Swap chicken for extra firm tofu (pan-fried until golden) and use vegetable stock with kombu and shiitake for a rich vegan dashi.
Seafood Twist
Replace chicken with shrimp or scallops, and add a splash of sake for extra depth.
Spicy Miso Kick
Stir in 1 tbsp miso paste and a drizzle of chili oil at the end for a spicy, umami-packed broth.
How to Store Curry Udon
Refrigerator
Store leftovers in an airtight container for up to 3 days. The noodles will absorb broth, so it's best to keep the noodles and broth separate if you plan to store.
Freezer
Freeze the broth (without noodles) for up to 2 months. Thaw overnight in the fridge and reheat gently.
Reheating
Reheat in a pot over medium heat, adding a splash of water or dashi to thin the broth if needed. Add fresh noodles just before serving.
Frequently Asked Questions
Q: What is curry udon?
Curry udon is a Japanese noodle soup featuring thick, chewy udon noodles in a savory broth flavored with Japanese curry roux, typically made with dashi, soy sauce, and mirin. It's a comforting, warming dish often served with chicken, vegetables, and green onions.
Q: Can I use instant curry powder instead of curry roux?
Yes, you can substitute 2 tablespoons of curry powder mixed with 1 tablespoon of flour and 1 tablespoon of butter (or oil) to create a roux. Whisk it into the broth and simmer until thickened.
Q: What type of udon noodles are best?
Fresh udon noodles are ideal for their chewy texture, but frozen or dried udon work well too. Cook according to package instructions, then drain and add to the broth.
Q: Can I make this vegan?
Absolutely! Use vegetable dashi (kombu and shiitake stock) and replace the chicken with tofu or more vegetables. Use a vegan curry roux (check the label) or make your own with curry powder and plant-based butter.
Q: How do I store leftover curry udon?
Store the broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the broth, then add freshly cooked or reheated noodles to avoid them becoming mushy.
Now it's your turn! Grab your pot and let the steam carry you away. Share your curry udon creations with me – tag me in your photos and tell me how you made it your own. Keep your pen dancing!
Curry Udon
Curry Udon is a comforting, savory Japanese noodle bowl in a rich curry broth, ready in 20 minutes for a cozy weeknight dinner.
🧂 Ingredients
- 2 cups (480ml) dashi stock
- 1 cup (240ml) water
- 2 tbsp (30g) curry roux (Japanese curry cubes, broken into pieces)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 servings (about 200g) fresh udon noodles
- 1/2 lb (225g) boneless chicken thighs, thinly sliced
- 1/2 onion, thinly sliced
- 1 small carrot, julienned
- 2 green onions, sliced
- 1 sheet nori (seaweed), cut into strips (optional)
📋 Instructions
- 1Cook the Udon — Bring a large pot of water to a boil (212°F/100°C). Cook the fresh udon noodles for 1-2 minutes until they float and are just tender. Drain, rinse under cold water to stop cooking, and set aside.
- 2Sauté Chicken and Veggies — In a large pot or deep skillet, heat a little oil over medium-high heat (350°F/175°C). Add the chicken slices and cook for 3-4 minutes until golden brown on all sides. Add the onion and carrot, and sauté for 2-3 minutes until the onion is translucent and fragrant.
- 3Add Broth Base — Pour in the dashi and water, then add soy sauce, mirin, and sugar. Bring to a boil (212°F/100°C), then reduce heat to a simmer (around 180°F/82°C).
- 4Melt the Curry Roux — Add the curry roux pieces to the simmering broth, stirring gently until fully dissolved. Let it simmer for 5-7 minutes, until the broth thickens slightly and becomes glossy. Stir occasionally to prevent sticking.
- 5Combine Noodles and Broth — Add the cooked udon noodles to the pot and gently toss to coat them in the curry broth. Let them warm through for 1-2 minutes, until the noodles are heated and have absorbed some flavor.
- 6Serve and Garnish — Ladle the curry udon into deep bowls. Top with sliced green onions and nori strips if using. Serve hot, with chopsticks and a spoon for the broth.
Priya explores creative writing prompts and storytelling techniques for aspiring authors. She shares exercises to spark imagination and build narrative confidence, drawn from her own writing practice.
