Japanese Curry Udon Noodle Soup

A comforting and flavorful Japanese curry noodle soup featuring thick and chewy udon noodles in a rich curry broth. This recipe is easily customizable with your favorite vegetables and protein.

Prep Time

15 minutes

Total Time

45 minutes

Calories

680 kcal

Difficulty

Easy

Equipment

1 item

Cost

£3.26/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Soup

Cuisine:

Indian•Asian•Japanese

Mood:

Comfort Food

Ingredients

Servings

4packagesUdon Noodles(Frozen or fresh, about 8 oz per package)

£4.00

0.5packageJapanese Curry Roux(Golden Curry, Java Curry, or Vermont Curry brands are recommended)

£2.00

6cupsWater

2tablespoonsSoy Sauce(Adjust to taste)

£0.10

2tablespoonsMirin(Optional, for added sweetness and depth)

£0.25

1mediumOnion(Chopped)

£0.30

1mediumCarrot(Peeled and chopped)

£0.15

1mediumPotato(Peeled and cubed)

£0.20

1poundBoneless Chicken Thighs(Cut into bite-sized pieces. Can substitute with tofu, beef, or other protein.)

£3.50

1tablespoonVegetable Oil

£0.05

2stalksGreen Onions(Chopped, for garnish)

£0.50

OptionalPickled Ginger (beni shoga)(For garnish)

£2.00

Total Cost

£13.05

£3.26 per serving

Instructions

1.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the chicken (or other protein) and cook until browned on all sides.
3.
Add the chopped carrot and potato to the pot and cook for another 3 minutes.
4.
Pour in the water, bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5.
Remove the pot from the heat. Break the Japanese curry roux into pieces and add it to the pot. Stir until the roux is completely dissolved and the sauce is smooth.
6.
Add the soy sauce and mirin (if using) to the curry sauce. Stir well and adjust the seasoning to your liking.
7.
Return the pot to medium heat and bring the curry sauce to a simmer. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.
8.
While the curry is simmering, cook the udon noodles according to the package directions. Drain well.
9.
Divide the cooked udon noodles among bowls. Ladle the hot curry soup over the noodles.
10.
Garnish with chopped green onions and pickled ginger (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (650g)

680 kcal / 2845 kJ

Carbs

85g

33% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Adjust the amount of curry roux to control the thickness and spiciness of the soup. Start with a smaller amount and add more as needed.

For a vegetarian version, substitute the chicken with tofu or extra vegetables like mushrooms, zucchini, or bell peppers. Use vegetable broth instead of water for a richer flavor.

Add a beaten egg to the simmering curry soup for extra richness and protein. Stir gently to create egg ribbons.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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