Skinnymixer’s Curry Udon Noodle Soup features in the Takeaway section of the cookbook SkinnyAsia 2.

If you love Japanese curry and thick, chewy udon noodles, this Curry Udon Noodle Soup gives you the best of both worlds.

Tender pork and vegetables are cooked in a warming Japanese curry broth made with our homemade Japanese Curry Roux Cubes, then ladled over freshly cooked udon noodles.

Unlike our thick Japanese Beef Mince Curry, this recipe is deliberately more brothy. The Japanese curry broth has enough body to coat those chewy udon noodles while still being light enough to slurp from the bowl.

Top with spring onion, a drizzle of sesame oil and a boiled egg for extra protein.

Methods: Thermo cooker + Conventional
Freezer friendly: Yes
Meal prep: Freezer Hot Pot Packs

What is Curry Udon Noodle Soup?

Curry Udon is a Japanese comfort food combining thick, chewy udon noodles with a warming curry-flavoured broth.

While Japanese curry served over rice is usually thick and gravy-like, Curry Udon is made with a thinner, soup-like curry broth.

Our version uses the homemade Japanese Curry Roux Cubes from SkinnyAsia 2 as the flavour base, with dashi or miso, soy, ginger and mirin adding even more savoury depth.

Keep some Japanese Curry Roux Cubes in the freezer ready for an easy meal

What ingredients you will need

The complete recipe, quantities and methods are in SkinnyAsia 2, but some of the key ingredients include:

Udon noodles or gluten-free rice noodles of choice
Pork fillet
Japanese Curry Roux Cubes- from the Basics section of SkinnyAsia 2
Ginger and garlic
Frozen mixed vegetables or quick-cooking vegetables
Chicken Stock Concentrate
Dashi powder or white miso
Soy sauce, tamari or coconut aminos
Mirin or cooking sake
Sesame oil

Add a boiled egg when serving if you’d like some extra protein.

There are different types of dashi powder (Japanese Soup Stock)

How Thick Should Curry Udon Noodle Soup Be?

This recipe is intentionally more brothy than Japanese curry served over rice.

We’ve included cornflour so you can adjust the consistency depending on how you like it. You want the broth to have enough body to cling slightly to the udon noodles while still being loose enough to eat as a noodle soup.

Prefer it even more soup-like? Simply use less thickener.

Use Your Homemade Japanese Curry Roux

This is another very good reason to keep a batch of our Japanese Curry Roux Cubes in the freezer.

The homemade roux is packed with spices, shiitake, garlic, tomato and savoury flavour and can be frozen in portions for up to 3 months.

Grab one portion from the freezer and you’ve already got the flavour base for your Curry Udon Noodle Soup sorted.

Make Freezer Hot Pot Packs

This might be one of our favourite ways to prepare this recipe ahead.

We’ve included instructions in SkinnyAsia 2 for turning your Curry Udon Noodle Soup into Freezer Hot Pot Packs.

Prepare the concentrated curry base, then divide it between freezer bags with the pork, frozen vegetables and frozen noodles.

When you need an easy dinner, grab a pack from the freezer, add boiling water and cook until the pork and vegetables are cooked through. Finish with a little thickener and sesame oil and dinner is sorted.

Dietary & Recipe Variations

GLUTEN FREE
Use your preferred gluten-free noodles.

LOW CARB
Replace the udon noodles with sliced wombok, compliant noodles or zoodles and use compliant vegetables. We’ve also included an alternative to cornflour.

SUPER SKINNY
Use thinly sliced chicken breast instead of pork and add it towards the end of cooking.

PALEO
Replace the noodles with sliced wombok, compliant noodles or zoodles and use compliant vegetables and the suggested alternative thickener.

FREEZER FRIENDLY
For the standard recipe, add the noodles fresh when reheating.

VEGETARIAN
Replace the pork with tofu and use Vegetable Stock Concentrate.

LOW FODMAP
Use gluten-free noodles and replace the garlic with garlic-infused olive oil.

HALVED / DOUBLED
The recipe can be halved in the Thermo cooker with a small adjustment to the cooking time. For a double batch, use the conventional method.

What to Serve with Curry Udon Noodle Soup

Divide the cooked udon noodles between deep bowls and ladle over plenty of the Japanese curry broth, pork and vegetables.

Finish with thinly sliced spring onion and a drizzle of sesame oil.

For extra protein, add a boiled egg on top.

Then grab your chopsticks and a spoon. You’ll want both for this one.

Get the Recipe

The complete Curry Udon Noodle Soup recipe, including Thermo cooker and conventional methods, homemade Japanese curry broth, Freezer Hot Pot Pack instructions and dietary variations, is available in SkinnyAsia 2.

From the Testing Team

Sarah M. – Omg this was incredible !! We all absolutely loved it!
Ally M. – Bloody delicious!!! This is a mic drop meal. Sooooooo yummy!
Stephen W. – I found this to be a very easy recipe to cook, but that was mainly because the Lovely Lady did all the preparation, cooked the gluten free rice noodles and boiled the eggs. We had an extra bowl of curry left over, which is going into the freezer for a later day. The whole meal was delicious, and I would certainly make it again.
Kaz M. – This is soooooo good!!! Work lunches sorted for the week
Susan R. – Very tasty. I used Wokka rice noodles and bonito dashi powder. Worked well with the GF noodles. Very easy to make.
Shauna D. – Tried this the other night and really enjoyed it. The curry flavour was perfect, though next time I will have to remember the boiled egg as that was hubby’s only complaint. He said ‘where’s the egg? The picture you showed me before making it had egg’
David W. – Wow this was amazing Hubby was in La La land eating it.The flavours, umami are sensational.

Some other Thermomix Noodle recipes you might love:

Want to know more about SkinnyAsia 2 cookbook?

SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.

We cover a wide range of dietary variations in the cookbook – LC: Low Carb, GF: Gluten-free, DF: Dairy-free, LM: Low Fodmap, SS: Super Skinny, V: Vegetarian

FAQs

What is the difference between Japanese Curry and Curry Udon Noodle Soup?

Japanese curry served with rice is usually thick and gravy-like, while Curry Udon has a thinner, more brothy consistency. Our Curry Udon Noodle Soup uses the same homemade Japanese Curry Roux as our Japanese Beef Mince Curry, but turns it into a warming broth that’s perfect with thick udon noodles.

Can I make Curry Udon Noodle Soup ahead of time?

Yes. You can prepare it as Freezer Hot Pot Packs with the curry base, pork, vegetables and frozen noodles portioned together. When you’re ready to cook, add boiling water and finish with a little thickener and sesame oil. For freezing leftovers of the standard recipe, we recommend adding freshly cooked noodles when reheating.

SkinnyAsia2: Curry Udon Noodle Soup