Curry Udon
Udon in a thick, comforting curry-dashi broth.
Ingredients
- 400 g Udon noodles
- 60 g Japanese curry roux
- 150 g Pork loin
- 1 Onion
- 1 Kombu (dried kelp)
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 Scallions (optional)
- 1 tbsp Cornstarch (optional)
Method
- Slice the pork loin and onion thinly.
- Steep the kombu in a pot of cold water and bring it slowly to just below a simmer, then lift out the kombu to make a light dashi, about 6 minutes.
- Add the pork and onion to the dashi and simmer until the pork is cooked, then melt in the curry roux and soy and stir until the broth is thick and glossy, about 8 minutes.
- Meanwhile, cook the udon in boiling water until tender, about 5 minutes, then drain and divide between bowls.
- Ladle the curry broth over the udon and top with sliced scallion.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Curry Udon
Curry udon is the udon-noodle version of Japanese curry served as a soup, thick udon submerged in a warm, spiced curry-dashi broth. It is beloved home and shokudo fare in Japan, valued for how comforting and quick it is, and it differs from curry rice by leaning on a lighter, brothier base and the chewy, satisfying pull of udon. A soup and a curry at once, it lands as everyday cold-weather comfort food.
The broth is where it shines: a light kombu dashi carrying the sweet-spiced depth of curry roux and soy, thickened with cornstarch to a glossy consistency that clings to the noodles and keeps each strand well coated. Thin-sliced pork loin and onion simmer into it, adding savoriness and a gentle sweetness. Two touches keep this version honest — drawing a proper dashi by steeping kombu and lifting it out before the water simmers, which builds a clean umami base, and cooking the udon separately so they stay tender rather than gummy. Topped with fresh scallion and ready in around twenty minutes, it's a fast bowl of real warmth.
Curry Udon: frequently asked questions
How many calories are in Curry Udon?
A serving has about 577 calories — 25.7g protein, 75.2g carbs, 18.3g fat, 5.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 25.7g of protein, roughly 18% of its calories.
Is Curry Udon gluten-free?
As written, no — it contains Udon noodles, Japanese curry roux, Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Do I need every ingredient to make Curry Udon?
The core ingredients are essential, but you can leave out scallions, cornstarch — they're optional and mainly there for extra flavor or finish.
How many servings does Curry Udon make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.