Name: Vegan Curry Udon (カレーうどん)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: vegan
Ingredients: 1 small onion (150g); 4 oz container of button mushrooms (100g); 1/2 small carrot (40g); 2 aburaage pouches; 2 serving of frozen udon noodles (500g); Option 1: ¼ cup vegan mentsuyu + 2 ¾ cup water; Option 2: 3 cups vegan dashi broth + 1 tbsp soy sauce + 1 tbsp sake; Option 1: 2 blocks of curry roux (or 3 blocks homemade); Option 2. 1 ½ tbsp Japanese curry powder + 1 tbsp corn or potato starch + 2 tbsps water + 2 tsp sugar; 2 scallions, sliced; Togarashi

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Thick and chewy slurpable udon noodles swimming in a rich, flavourful curry sauce! This vegan Japanese Curry Udon is warming, comforting and so satisfying. Super easy to make in just 15 minutes!

Callin' all the noodle lovers!

Todays recipe for curry udon is super simple, super easy and highly delicious– just some thick chewy noodles with fried tofu pouches, veggies and a flavourful creamy rich curry that will comfort you like no other noodle soup. Plus, it's a great way of using leftover vegan Japanese curry from yesterday!

Ingredients (+substitutions)

There are three components to curry udon: noodles + add-ins, soup base and the curry. For the add-ins, this is what I typically use but you can add anything you have on hand.

Soup base (2 options)

Vegan mentsuyu + water
Vegan dashi broth, soy sauce + sake

Curry flavour (3 options)

Curry roux (store bought or homemade)
Japanese curry powder, starch, water + sugar
Left over curry

Noodles + Add-ins:

Onions
Mushrooms
Carrots
Aburaage (fried tofu skin)
Udon noodles

Udon noodles: fresh, dry or frozen?

Udon comes in 4 different forms: dry, vacuum sealed 'fresh', frozen & freshly made. I usually go for the frozen udon noodles because they tend to be thicker, chewier and are more convenient.

Frozen and fresh udon noodles require a very short cooking time (more like just re-heating). However, if using dry udon noodles be sure to cook them following the instructions minus 1-2 minutes so they don't get soggy.

How to make it

Curry udon is real quick and easy to make, which is why its so popular among students and busy moms. It's kinda like an upgraded version of instant noodles. Ready in 15 minutes, this is how it goes down:

Prep the aburaage: To remove excess oil from the aburaage, simply just pour boiling water over and then squeeze it out.
Cook the veggies: Fry the onions, mushrooms and carrots. Then the aburaage.
Soup base: Add the soup base of your choice to the pot and then once boiling, reduce to a simmer. This is when I'll start cooking the udon.
Curry: Dissolve the curry roux or curry slurry into the soup by adding it to a ladle first and slowly dissolving and mixing it in. Simmer and stir until thickened.
Serve: Add udon noodles to a bowl and pour the curry soup over. Garnish with green onions and togarashi for a bit of spice.

If you're craving something hearty and comforting this curry noodle soup is here for you. It'll fill your belly and give you the warmest hug. Enjoy and slurp uppp!

More ways to use udon noodles:

Tanuki udon (chilled udon noodles)
Yaki udon
Tempura udon (coming soon)
Kitsune udon (hot udon noodle soup)

SAVE IT FOR LATER! ↓

If you recreate this Vegan Curry Udon recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Curry Udon (カレーうどん)

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★★★★★

5 from 11 reviews

Thick and chewy slurpable udon noodles swimming in a rich, flavourful curry sauce! This vegan Japanese Curry Udon is warming, comforting and so satisfying. Super easy to make in just 15 minutes!

Author: Lisa Kitahara
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: entree
Method: stove top
Cuisine: vegan, japanese

Ingredients

Scale

Udon noodles:

1 small onion (150g)
4 oz container of button mushrooms (100g)
½ small carrot (40g)
2 aburaage pouches
2 serving of frozen udon noodles (500g)

Soup base:

Option 1: ¼ cup vegan mentsuyu + 2 ¾ cup water
Option 2: 3 cups vegan dashi broth + 1 tbsp soy sauce + 1 tbsp sake

Curry flavour:

Option 1: 2 blocks of curry roux (or 3 blocks homemade)
Option 2. 1 ½ tablespoon Japanese curry powder + 1 tbsp corn or potato starch + 2 tbsps water + 2 tsp sugar

To serve:

2 scallions, sliced
Togarashi

Cook Mode Prevent your screen from going dark

Instructions

Place aburaage in a bowl of boiling water to remove excess oil. Squeeze the water out and then cut it lengthways into ½ inch strips.
Over medium heat, fry the onions, mushrooms and carrots for 3 minutes. Fry aburaage and fry for another 1 minute.
Add the soup base (choose one of the two options) and then once boiling, reduce to a simmer. Cover and cook for 5 minutes. In the meantime, cook udon noodles.
Turn off the heat, add the curry roux and dissolve it into a ladle. If using curry slurry mixture to a ladle and melt it thorough over medium-low heat. Stir until slightly thickened. Serve udon noodles and top with the curry soup. Serve with green onions and togarashi.

Notes

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Nutrition

Serving Size: 1 serving

Keywords: vegan curry udon, japanese curry udon, curry udon noodles

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Vegan Curry Udon (カレーうどん)