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.

Why You’ll Love This Recipe

Quick & easy: Ready in just 20 minutes
Family-friendly: Mild, comforting flavors kids love
Flexible: Use curry roux or curry powder
Comfort food: Rich, cozy, and deeply satisfying

Curry Roux vs. Curry Powder + Potato Starch

You can make this curry udon two different ways depending on what you have:

Using Japanese curry roux:

Already seasoned and thickened
Creates a rich, smooth broth
Simply dissolve into the soup
Skip the potato starch

Using curry powder:

Lighter, more customizable flavor
Needs thickening
Add potato starch slurry for that silky texture

Tips for the Best Curry Udon

Use chicken thighs for juicier, more flavorful meat
Don’t over-thicken—the broth should lightly coat the noodles
Add toppings like tempura, soft-boiled egg, or mushrooms
Adjust sweetness with honey for a kid-friendly flavor

RECIPE

Servings: 3-4

Time: 20 min

Ingredients:

1 lb chicken thigh
1 tsp salt
1/2 pc onion
frozen udon or precooked udon (follow package instructions)
scallion

Soup

4 cups water
2 tbsp dashi powder
2 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
2 tbsp Japanese curry powder or use 2 cubes curry roux and skip potato starch
1 tbsp potato starch + 1 tbsp water

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!