Curry Udon
Japanese Curry Udon Recipe (Easy Homemade Curry Noodle Soup)
If you’re looking for a comforting and easy Japanese noodle soup, this Japanese Curry Udon recipe is a must-try. Made with chewy udon noodles and a rich, savory curry broth infused with dashi, this cozy dish comes together quickly and is perfect for busy weeknights.
In our family, summer usually means cold udon noodles. My kids order chilled udon almost every time we eat out to beat the heat. But this year, my oldest surprised me — he tried Curry Udon for the first time, and now it’s officially his new favorite. The thick, flavorful curry broth coats every strand of udon, making each bite incredibly satisfying.
The secret to authentic flavor is dashi, the classic Japanese soup stock that adds deep umami to the curry base. Combined with Japanese curry roux, it creates a rich, slightly thickened broth that’s both comforting and kid-friendly.
Best of all, this homemade Curry Udon is simple to make with pantry ingredients. Just be prepared — curry splashes are part of the experience, so keep a napkin (or a bib!) handy.
RECIPE
Servings: 2-3
Time: 20 min
Ingredients:
1 lb chicken thigh
1 tsp Salt
1/2 pc large onion
4 cups water
2 tbsp dashi powder
2 tbsp soy sauce
1 tbsp mirin
2 tbsp Japanese curry powder or use 2 cubes curry roux and skip potato starch
1 tbsp honey
1 tbsp Potato starch + 1 tbsp water
scallion
frozen Udon or precooked Udon (follow package instructions)
Instructions:
Prep the chicken and onion:
Cut chicken thighs into bite-sized pieces, sprinkle salt.
Thinly slice the onion.
Make the broth:
In a large pot, mix dashi and water.
Toss in the onion and chicken pieces, letting them cook in the broth until the chicken is fully cooked.
*if you use tea bag type dashi, bring it to a gentle boil with water first before adding the ingredients.
Season the soup:
Stir in the soy sauce, mirin, curry powder, honey to create the rich curry base.
*if using curry roux, add the roux, skip the potato starch.
Thicken the broth:
Mix the potato starch with 1 tbsp of water to make a slurry.
Add this to the pot and stir until the broth thickens.
Prepare the udon:
Cook the frozen udon according to the package instructions.
Assemble and serve:
Combine the cooked udon and curry soup in a bowl, and top with freshly sliced scallions.
Serve immediately and enjoy!
My Kitchen Tools:
Why You will Love this recipe:
Quick and easy: Perfect for busy weeknights.
Family-friendly: Kids will love the mild curry flavor, and it’s a great introduction to Japanese comfort food.
Nutritious: Packed with protein from chicken and rich in flavor without being overly heavy.
Curry Roux vs. Curry Powder + Potato Starch
You can make this Curry Udon two different ways, depending on what you have on hand. If you use Japanese curry roux blocks, they already contain seasonings and thickening agents, so they will naturally create a rich, smooth, and slightly thick broth. In this case, simply dissolve the roux into the soup and skip the potato starch slurry.
If you’re using curry powder, the flavor will be lighter and more customizable, but it won’t thicken the soup on its own. That’s why we add a small amount of potato starch slurry at the end — it gives the broth that classic silky, slightly thick texture that coats the udon noodles beautifully. This version also allows you to adjust sweetness, saltiness, and spice level more freely to suit your family’s taste.
