Description
Curry Udon is a quick, comforting Japanese noodle soup featuring chewy udon noodles in a velvety curry-flavored broth. With savory beef, onions, and a mild yet rich Japanese curry roux, this 15-minute dish is perfect for busy weeknights when you need warmth and flavor fast.
Ingredients
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400 g udon noodles (homemade or store-bought)
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750 ml (3 cups) dashi stock or chicken stock
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200 g beef mince
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1 Japanese curry roux block (approx. 100 g)
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1 medium onion, chopped
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1–2 spring onions, chopped (for garnish)
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1 tbsp (15 ml) vegetable oil
Instructions
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Heat a medium saucepan over medium-high heat. Add vegetable oil and chopped onion. Sauté for 2–3 minutes until translucent.
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Add beef mince and cook for 3–5 minutes, breaking up with a spoon, until browned.
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Pour in dashi (or chicken stock). Bring to a boil, then add udon noodles. Simmer 2–4 minutes, loosening noodles as they cook.
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Break curry roux into small chunks. Stir gradually into the broth until dissolved and thickened. Adjust to taste.
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Serve hot in bowls. Garnish with spring onions. Optional toppings: crispy shallots, soft-boiled egg, or katsu.
Notes
Use dashi for authentic flavor, but chicken stock is a fine substitute.
Roux comes in mild, medium, or hot—choose based on preference.
Frozen udon loosens faster if rinsed in warm water first.
Upgrade by swapping mince for ribeye, pork belly, or adding veggies like mushrooms and carrots.
Store broth and noodles separately to maintain texture.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese