Name: Curry Udon Suppe: Rezept mit Video
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Japanisch
Ingredients: 2 Portionen Udon Nudeln; 200 g Schweinegulasch (oder eine vegane/vegetarische Alternative wie Champignons); 1 große Zwiebel; 4 Kartoffeln; 2 Möhren; 1 Frühlingszwiebel; 2 EL Öl (zum Beispiel Rapsöl); etwas Beni Shoga; ½ Packung Curry oder fertiges Curry vom Vortag; 1 l Dashi Brühe; 2 EL Sojasauce; 1 EL Sake

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Curry Udon combines the depth of Japanese Dashi broth with the spicy flavor of curry. This hot noodle dish is easy to prepare and brings the flavors of Japan directly to your table. Perfect for cold days or when you simply crave something special!

Curry udon is the perfect combination of hearty curry and traditional Udon noodles swimming in a comforting broth. This dish is ideal for cold days or when you simply fancy something hearty and comforting. With simple ingredients and clear passages, you can easily prepare this delicious noodle soup at home.

What exactly is Japanese curry?

Curry, or kare, is an extremely popular dish in Japan and a staple of everyday cuisine. It was originally brought to Japan by the British in the 19th century and has since become one of the Japanese people’s favourite dishes.

Japanese curry is milder and sweeter compared to other Asian curries and is often served with rice (Kare Raisu) , Udon noodles (Curry Udon) or in bread (Kare Pan). It is particularly popular with children and families and is often prepared in large quantities.

Curry udon combines two Japanese classics: soft, thick Udon noodles and a rich, spicy curry broth. The recipe is particularly popular on cold days and makes for a hearty, warming meal. The combination of the curry’s mild heat and the Umami-rich brodo Dashi makes this dish a unique culinary experience.

How to make curry Udon yourself:

Curry Udon is a simple dish that still impresses and is incredibly delicious. With just a few ingredients and simple passages, you can conjure up this comforting and hearty, spicy dish in your own kitchen.

Whether you’re using leftover curry or preparing the dish from scratch, curry udon is the perfect blend of comfort food and culinary delight. Here are the ingredients:

2 portions of Udon noodles
200 g pork goulash (or a vegan/vegetarian alternative such as mushrooms)
1 large onion
4 potatoes
2 carrots
1 spring onion
2 tbsp oil (e.g. rapeseed oil)
a little Beni Shoga

To make curry Udon, start by laying out the ingredients and preparing the brodo Dashi. You can also use pre-cooked curry from the day before. Peel the carrots, potatoes and onions and cut them into small pieces, wash the spring onions and slice them into rings, and cut the pork into thin slices.

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Golden Curry mild 92g (japanische Curry Paste), S&B

S&B Golden Curry mild 92g (aus Japan)

Japanische Curry Paste für Kare Raisu, Curry Udon & Wokgerichte. Golden Curry mild von S&B ist eine klassische japanische Currywürzmischung für die Zubereitung von Kare…

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In stock

Heat the oil in a large saucepan and fry the onions for about a minute. Add the pork and fry it vigorously on all sides for about five minutes. Then add the potatoes and carrots to the pan and fry everything for a further five minutes, stirring occasionally. Pour the Dashi broth over the vegetables and meat, stir well and bring to the boil. Cover with a lid and reduce the heat so that the broth simmers gently. Leave to cook for about 15 minutes, until the potatoes are soft. Skim off any foam that rises to the surface from time to time. </ seg> https://1mal1japan.de/wp-content/uploads/2024/07/Curry-Udon-selber-machen.jpg

Once the vegetables are cooked, turn off the heat and add the crumbled curry. Stir in the curry cubes until they have completely dissolved. Season the soup with soy sauce and Sake and leave to simmer for another five minutes. Whilst the soup is simmering, cook the Udon noodles in a separate pan according to the instructions on the packet and drain them.

Divide the Udon noodles between serving bowls, pour the soup over them and garnish with spring onions and beni shoga.

What goes well with Curry Udon?

Curry Udon is a hearty main course that goes well with light side dishes and traditional Japanese dishes. The following go down a treat with it:

Tsukemono: Japanese pickled vegetables as a refreshing side dish.
Gyoza: Crispy dumplings as a starter.
Miso soup: A light soup served as a starter.
Edamame: Steamed and lightly salted soya beans served as a snack.

Curry Udon isn’t just a simple dish, but also a canvas for culinary creativity. With the right ingredients and a few simple passages, you can bring a taste of Japan into your home.

Do you have any questions about the curry Udon recipe, or would you like to share your successes with the community? Simply leave a comment below this post. Have fun experimenting and enjoy!

Curry Udon

Serves 2 | 40 minutes | 220 kcal

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Ingredients (2 servings)

* Add ingredients to basket 🪄

2 portions Udon noodles (im Shop ansehen)*
200 g pork goulash (or a vegan/vegetarian alternative such as mushrooms)
1 </ strong>large onion
4 potatoes
2 carrots
1 spring onion
2 tbsp oil (e.g. rapeseed oil)
a little Beni Shoga (im Shop ansehen)*

For the stock:
½ packet of curry (im Shop ansehen)* or ready-made curry </ a>from the day before
1 l Dashi broth (see recipe) (im Shop ansehen)*
2 tbsp </ strong>soya sauce (im Shop ansehen)*
1 tbsp Sake (im Shop ansehen)*

Useful tools:
Yukihiara pot
Santoku knife (im Shop ansehen)
2-in-1 strainer & skimmer (im Shop ansehen)

Preparation (40 minutes)

Step 1

Get the ingredients for the curry Udon noodle soup ready. The Dashi broth should already be prepared (click here for the recipe). Tip: You’re welcome to use pre-cooked or leftover curry for this recipe!

Curry Udon passaggio 2: Tagliare le verdure

Step 2

Peel the carrots, potatoes and onions and chop them into very small pieces. Wash the spring onions and slice them into fine rings.

Step 3

Slice the pork into thin pieces.

Step 4

Heat the oil in a large saucepan and fry the finely chopped onions for approx. 1 minute. Then add the pork and fry vigorously on all sides for about 5 minutes.

Step 5

Add the potatoes and carrots to the pan and continue to fry for a further 5 minutes, stirring occasionally. Pour over the Dashi broth, stir well and bring to the boil.

Step 6

Cover and reduce the heat so that the broth simmers gently. Simmer for about 15 minutes until the potatoes are tender. Tip: Occasionally skim off the rising brown foam with a fine foam strainer .

Step 7

Once the vegetables are cooked, turn off the heat and add the unwrapped and crumbled Golden Curry . Stir in the curry cubes until they have dissolved. Season to taste with soya sauce and Sake . Let the soup simmer gently for another 5 minutes.

Curry Udon passaggio 8: Cuocere le noodles

Step 8

Whilst the soup is simmering, cook the Udon noodles in a separate pan according to the instructions on the packet. Then drain.

Step 9

Divide the cooked Udon noodles between serving bowls, pour the soup over the Udon noodles and garnish with the sliced spring onions and beni shoga. Serve hot and eat with chopsticks. The broth can be sipped straight from the bowl. Done – Itadakimasu!