Most versions of curry udon are mild rather than spicy. The curry flavor is warming and aromatic, but not usually hot.

Can I make curry udon vegetarian?

Yes. Simply use kombu dashi instead of traditional dashi.

Can I add meat to curry udon?

Absolutely. Thinly sliced beef, chicken, shrimp (or even tofu) are all popular additions.

Can curry udon be made ahead of time?

The broth can be prepared ahead, but the noodles are best cooked right before serving so they keep their texture.

Curry Udon – Japanese Noodle Soup with Curry Broth

Name: Curry Udon – Japanese Noodle Soup with Curry Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 packages fresh udon noodles (about 7.5 ounces each); 2 tablespoons sesame oil; 1/2 small onion, finely sliced; 1 1/2 tablespoon curry powder (use a little less if you prefer a mild curry taste); 1 1/2 tablespoon potato starch or cornstarch mixed with 800ml water; 2 tablespoons mirin; 2 tablespoons soy sauce; 3 teaspoons dashi powder (for vegan: use kombu dashi); 1/4 cup baby spinach, chopped; 2 scallions, finely chopped

Curry Udon – Japanese Noodle Soup with Curry Broth

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Spiced with curry powder and packed with umami, curry udon is the perfect meal to have when you want Japanese comfort food with minimal effort in the kitchen

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 1x
Category: Noodles
Method: Stove Top
Cuisine: Japanese

Ingredients

Units Scale

2 packages fresh udon noodles (about 7.5 ounces each)
2 tablespoons sesame oil
1/2 small onion, finely sliced
1 1/2 tablespoon curry powder (use a little less if you prefer a mild curry taste)
1 1/2 tablespoon potato starch or cornstarch mixed with 800ml water
2 tablespoons mirin
2 tablespoons soy sauce
3 teaspoons dashi powder (for vegan: use kombu dashi)
1/4 cup baby spinach, chopped
2 scallions, finely chopped

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Instructions

Prepare the udon noodles. Boil the udon noodles and drain them. Divide them among two bowls and set aside.
Sauté the aromatics. In a deep skillet or medium size pot over medium heat, add the sesame oil and onion slices. Cook for 3-4 minutes, until onions are translucent.
Add the curry powder and stir.
Make the broth. Add the water and potato starch mix, mirin, soy sauce, and dashi powder, and stir. Keep stirring until the soup starts to bubble and thicken, and turn the heat off.
Portion, garnish and serve. Add the soup to the udon noodles and top with spinach and scallions. Serve.

Nutrition

Serving Size: 1 bowl
Calories: 510
Sugar: 5.3g
Sodium: 1665.5mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 5.8g
Trans Fat: 0g
Carbohydrates: 84.5g
Fiber: 3.4g
Protein: 3g
Cholesterol: 0mg

Find it online: https://pickledplum.com/curry-udon-recipe/