Kare Udon (Curry Udon), Thursday, January 9th, 2014

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A simple Japanese noodle soup made with a rich curry base broth. Very popular with college students for it's inexpensive cost and filling satisfaction.

Makes 1 serving


16 oz. Quick Dashi Broth (see below)

1/2 medium sweet onion, thinly sliced

3 snow peas

3 oz. Beef or Chicken

1 oz.  Japanese curry powder

8 oz. Udon noodles


Quick Dashi Broth

14 oz. water

1 oz. mirin

1 oz. soy sauce

2 tbsp. Hondashi


In medium sauce pan (A) fill 3/4 with water and bring to a boil. 

In medium sauce pan (B) place all of your Quick Dashi ingredients together and bring to a boil. 

Place Udon noodles into sauce pan (A) until cooked to desired firmness about 6 min.

In sauce pan (B) while boiling place sweet onion, beef or chicken and snow peas into the dashi.

Bring sauce pan (B) back to boil and put in the curry.

Stir gently to create a smooth blend.

Place your cooked Udon noodles into a bowl.

In about 10-12 minutes your curry should be ready to be placed on top of your already cooked noodles.