Curry Udon – Japanese Noodle Soup with Curry Broth

Few dishes hit the comfort-food sweet spot quite like curry udon. Thick, chewy udon noodles are served in a savory curry broth that’s warm, fragrant, and deeply satisfying. It’s the kind of meal that feels cozy and filling, yet simple enough to make after a busy day.

Curry udon is a popular Japanese noodle soup that combines two staples of Japanese home cooking: udon noodle soup and curry. Instead of serving Japanese curry over rice, the curry flavor is blended into a dashi-based broth to create a rich soup that coats the noodles beautifully.

If you enjoy Japanese noodle dishes, this is one recipe that’s definitely worth adding to your rotation.

What is Curry Udon?

Curry udon (カレーうどん) is a noodle dish that combines the umami depth of dashi with the warming spices of Japanese curry, creating a rich broth that pairs perfectly with thick udon noodles.

The dish is popular with home cooks in Japan as a clever way to use leftover Japanese curry. My mom does this all the time. Instead of reheating the curry and serving it over rice again, she thins it out with homemade dashi and adds udon noodles to create a comforting soup.

Curry udon is widely served at noodle shops and casual restaurants across Japan. The broth is savory, slightly sweet, and aromatic, with just enough thickness to cling to the noodles. While every version is a little different, most curry udon broths are built on a base of dashi, soy sauce, and curry. While you can use Japanese curry roux, I prefer making mine from scratch with curry powder.

Ingredients for Curry Udon

The ingredient list for this recipe is short and straightforward, but each component plays an important role in building flavor and texture.

• Udon Noodles: Thick and chewy, udon noodles are the star of the dish. Fresh or frozen noodles work best because they have the right pillowy, chewy texture. (use about 3.5 ounces per serving).
• Curry Powder: This brings warmth and adds depth to the broth. It introduces the familiar curry flavor without overpowering the delicate dashi base.
• Dashi: This is the backbone of many Japanese soups. Dashi adds a gentle savory flavor that gives the broth its signature umami.
• Onion: I add chopped and sauteed onion for sweetness and depth.
• Soy sauce: Japanese shoyu deepens the flavor and adds a salty balance to the curry broth.
• Mirin: Using mirin contributes a touch of sweetness that rounds out and tempers the saltiness of the savory ingredients.
• Sesame oil: The sesame oil adds an earthy, nutty flavor that is found in many Japanese dishes. Use toasted sesame oil if you can.
• Potato starch: I mix potato starch with a bit water as a thickener. This gets stirred into the sauce once it starts to bubble.
• Baby spinach: Optional, but yummy (and pretty).
• Scallions: As with most Japanese noodle soups, scallions are used for refreshing sharpness and a bit of crunchy texture.

How to Make Curry Udon

1. Boil the udon noodles according to the package instructions and drain.
2. Make the curry soup. Saute the onions and add the curry powder. Next, add the mirin, soy sauce, dashi powder and cornstarch/water mixture and stir until bubbling and thick.
3. Portion and serve. Portion the udon and ladle the curry soup on top. Garnish with baby spinach and scallions.

What to Serve with Curry Udon

Curry udon is so comforting and warming. While I try to balance hearty foods out with lighter sides like pickled vegetables (tsukemono) or a crunchy Japanese cabbage salad, I’m just as likely to go all-in on Japanese comfort food and serve this soup with tempura or gyoza.

And at curry shops all over Japan, curry udon lunch sets are commonly served with a small side of Japanese fried rice on the side as part of their teishoku.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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