Curry udon is a Japanese noodle dish of thick udon served in a savory, gently spiced curry broth, often made with dashi and Japanese curry roux. This version pairs chewy noodles with mushrooms, tofu, and vegetables for a filling bowl that comes together in about 37 minutes; regional and household versions vary in their broth, toppings, and level of spice.
Ingredients
- 4 packs frozen udon noodles, about 7 oz (200 g) each, 28 oz (800 g) total
- 1 tablespoon neutral oil (15 ml), such as canola or vegetable oil
- 1 medium yellow onion, thinly sliced, about 5 oz (150 g)
- 1 medium carrot, peeled and cut into thin half-moons, about 3½ oz (100 g)
- 8 oz cremini or shiitake mushrooms (225 g), sliced
- 14 oz firm tofu (400 g), patted dry and cut into ¾-inch (2 cm) cubes
- 5 cups dashi stock (1.2 L), either kombu dashi or bonito-and-kombu dashi
- 1 cup water (240 ml)
- 3½ oz Japanese curry roux blocks (100 g), broken into small pieces; start with less if your roux is especially hot or salty
- 2 tablespoons soy sauce (30 ml)
- 1 tablespoon mirin (15 ml)
- 1 teaspoon granulated sugar (4 g)
- 2 scallions (about 1 oz / 30 g), thinly sliced
- Shichimi togarashi, optional, up to ½ teaspoon (about 1 g), for serving
Instructions
- Prepare the ingredients, about 15 minutes. Slice the onion and mushrooms, cut the carrot into thin pieces so it softens quickly, and cube the tofu. Slice the scallions and set them aside for serving. Break the curry roux into small pieces so it melts evenly later. If the tofu is very wet, gently press it between clean kitchen towels; it does not need to be pressed until completely dry.
- Soften the onion and carrot, 5 minutes. Heat the oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion and carrot and cook, stirring often, until the onion begins to turn translucent and the carrot starts to soften. Keep the heat moderate: browning is not necessary, and scorched onion can make the broth taste bitter.
- Add the mushrooms and tofu, 3 minutes. Stir in the mushrooms and cook until they begin to release moisture and shrink slightly. Fold in the tofu gently so the cubes stay intact. The tofu will take on the broth’s flavor as the pot simmers, so it does not need to be browned first.
- Simmer the vegetables, 8 minutes. Pour in the dashi and water, then stir in the soy sauce, mirin, and sugar. Bring the pot to a gentle boil, reduce the heat, and simmer uncovered for about 8 minutes, until the carrot is just tender when pierced with a fork. Adjust the heat to maintain a quiet simmer rather than a vigorous boil.
- Thicken with curry roux, 3 minutes. Turn the heat to low. Add the roux pieces a little at a time, stirring until each addition has dissolved before adding more. Simmer gently for 3 minutes, stirring the bottom and corners of the pot so the thickened broth does not stick. Taste before adding extra soy sauce; curry roux brands differ in saltiness and heat. If the broth seems too thick, add water a few tablespoons at a time.
- Cook the udon, about 2 minutes. While the broth finishes, bring a separate pot of water to a boil. Add the frozen udon and cook according to its package directions, usually about 1 to 2 minutes, separating the strands with chopsticks or tongs. Drain well. Avoid cooking the noodles directly in the curry broth: their starch can make it gluey, and separate cooking makes leftovers easier to store.
- Assemble and serve, 1 minute. Divide the drained noodles among four warm bowls. Ladle the hot curry broth, vegetables, and tofu over them. Finish with sliced scallions and, if you like more heat, a light dusting of shichimi togarashi. Serve right away while the udon is springy and the broth is hot.
Tips
- Choose the dashi to suit the meal. Bonito-and-kombu dashi gives the broth a rounded, savory flavor, while kombu dashi keeps it vegetarian. Ready-made dashi granules are convenient; dissolve them in the measured water according to the package and use the resulting stock. For a practical substitute, use low-sodium vegetable stock, though the broth will taste less distinctly Japanese and may need a little extra soy sauce.
- Handle curry roux gradually. Japanese curry roux is sold in blocks and is the easiest way to get its familiar thick texture and layered spice. It can be hard to find in some grocery stores, but many Asian markets carry it. If unavailable, whisk 2 tablespoons (15 g) curry powder with 1 tablespoon (8 g) cornstarch and 1 tablespoon (14 g) butter into a paste, then stir it in; this gives a thinner, less rounded broth, so add the paste gradually and season to taste.
- Keep the broth at a gentle simmer. Once the roux goes in, a hard boil can make the sauce splatter or catch on the pan. Stir frequently and lower the heat if you see rapid bubbling. Add water in small splashes to loosen it rather than pouring in a large amount at once.
- Use the noodle package directions. Frozen, refrigerated, and shelf-stable udon have different cooking times. Heat only until the noodles are pliable and hot, then drain. Overcooked udon turns soft quickly, especially after it sits in thick broth.
Serving Suggestions
Serve curry udon as a complete bowl with scallions and shichimi togarashi, or set out toppings so everyone can finish their own. Thinly sliced pickled ginger, toasted sesame seeds, or a little chopped mitsuba add fresh contrast without changing the broth. Japanese fukujinzuke, a sweet-and-tangy vegetable pickle often served with curry rice, is another good side if you can find it; chopped cucumber pickles make a simple substitute.
For a larger meal, offer a small plate of edamame, a crisp cabbage salad, or lightly dressed cucumber alongside the noodles. The curry broth is rich and savory, so a fresh, crunchy side balances the bowl better than another heavy dish. If serving children or guests who prefer mild food, leave the optional chili seasoning at the table rather than adding it to the pot.
Variations
Make it vegan. Use kombu or shiitake dashi and check that the curry roux contains no meat, dairy, or other animal-derived ingredients; some packaged blocks do. A vegan roux may taste slightly different, but mushrooms contribute extra savoriness. You can replace the tofu with 8 oz (225 g) of sliced seitan or add another 4 oz (115 g) of mushrooms.
Add meat or seafood. For a common variation, cook 8 oz (225 g) thinly sliced beef or pork in the pot after softening the onion, then continue with the vegetables and stock. If using meat, check it with a food thermometer and follow the USDA FSIS safe minimum internal temperature for that cut: whole cuts of beef or pork must reach 145°F (63°C) with a 3-minute rest, while ground meat must reach 160°F (71°C). For shrimp, simmer until opaque and cooked through; fish should reach 145°F (63°C). Keep the tofu version meat-free by using a separate pot if needed.
Change the vegetables. Thinly sliced cabbage, zucchini, or a handful of spinach can replace some of the mushrooms. Add cabbage with the carrot so it has time to soften; stir spinach in during the final minute. For potatoes, use small cubes and simmer until tender before adding the roux, since they take longer than thin carrot slices.
Adjust the texture and heat. For a lighter soup, start with 75 g of roux and add more only if you want a thicker broth. For a more substantial, thicker sauce, use the full amount or add a little more roux according to its package. To increase heat without making the entire pot spicy, serve chili flakes or shichimi on the side.
Storage and Reheating
For best texture, store the cooked udon separately from the curry broth. Let both cool briefly, then refrigerate them in separate covered containers within 2 hours of cooking. The broth with tofu and vegetables keeps for 3 to 4 days in the refrigerator; cooked noodles are best within about 2 to 3 days. If you have already combined them, the meal is still safe to store under the same 3-to-4-day refrigerator guideline, but the noodles will absorb liquid and soften.
Reheat only the amount you plan to eat. Warm the broth in a saucepan over medium-low heat, stirring occasionally, and add a splash of water if it has thickened in the refrigerator. Heat the noodles separately in boiling water for about 30 seconds, or briefly in the microwave with a spoonful of water. If reheating a combined portion, stir it often so it heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Discard food that has been left at room temperature for more than 2 hours.
The broth can also be frozen in a freezer-safe container for up to 2 months for best quality. Leave room for expansion, thaw it in the refrigerator, and reheat it thoroughly. Freezing cooked udon is not ideal because it can become soft or break apart, so cook a fresh portion of noodles when serving thawed broth.
Frequently Asked Questions
What is the difference between curry udon and curry ramen?
Curry udon uses thick, chewy wheat noodles and is usually served in a Japanese curry-flavored dashi broth. Curry ramen uses ramen noodles and often has a different soup base and texture. They can share curry flavors, but the noodles and broth are not interchangeable in this recipe without changing the cooking time and final consistency.
Can I use fresh or shelf-stable udon instead of frozen?
Yes. Fresh and shelf-stable udon both work; follow their package directions and heat them just until tender. Some shelf-stable noodles benefit from a quick rinse after draining to remove excess surface starch. Keep them separate from the curry until serving so the broth stays smooth.
How can I make the curry broth less salty?
Use low-sodium dashi or unsalted stock, and begin with about 75 g of curry roux rather than adding all 100 g at once. Roux already contains seasoning, so taste the broth before adding soy sauce beyond the listed amount. A little water can dilute an overly strong broth, but it will also make the curry thinner.
Can I make curry udon ahead of time?
Yes. Make the broth and vegetables up to 3 days ahead, cool them promptly, and refrigerate them covered. Reheat the broth until steaming and cook or warm the noodles just before serving. Keeping noodles separate preserves their chewy texture much better than storing them in the broth.
Why is my curry broth lumpy?
Roux can form lumps if it is dropped into rapidly boiling liquid or added all at once. Lower the heat, break the blocks into small pieces, and stir each addition until smooth before adding more. If a few small lumps remain, whisk the broth gently or press them against the side of the pot with a spoon; avoid vigorous boiling to force them to dissolve.
Is Japanese curry roux spicy?
It depends on the package: mild, medium, and hot versions are commonly sold, and the heat level varies by maker. Choose mild roux for a gentler bowl, then let diners add chili seasoning individually. If you are sensitive to spice, use less roux at first and check the ingredient label, since even mild curry blocks contain a blend of spices.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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