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Vegan Curry Udon (カレーうどん)

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


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!



Udon noodles:

  • 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)

Soup base:

  • Option 1: 1/4 cup vegan mentsuyu + 2 3/4 cup water
  • Option 2: 3 cups vegan dashi broth + 1 tbsp soy sauce + 1 tbsp sake

Curry flavour:

To serve:

  • 2 scallions, sliced
  • Togarashi


  1. Place aburaage in a bowl of boiling water to remove excess oil. Squeeze the water out and then cut it lengthways into 1/2 inch strips.
  2. Over medium heat, fry the onions, mushrooms and carrots for 3 minutes. Fry aburaage and fry for another 1 minute. 
  3. 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.
  4. 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. 


  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving

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