A great Japanese winter noodle soup dish! My absolute favorite meal while living in Japan. Add udon to the curry broth all at once, or to each serving bowl.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.

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  • Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.

  • Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

Cook's Note:

Substitute another liquid sweetener for the maple syrup if preferred.

Nutrition Facts

442 calories; protein 9.2g 18% DV; carbohydrates 65.2g 21% DV; fat 15.8g 24% DV; cholesterolmg; sodium 1853.5mg 74% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/07/2016
This was very tasty... the broth had a really nice flavor. I didnt think it would with such few ingredients.. nice surprise. The reason I am marking one star off is the cooking method. I think it is overly complicated. Saute the veggies in a stock pot add the rest of the ingredients except flour and noodles. cook until desired tenderness of veggies. Mix the flour with some water and temper it with the stock.. add it to the soup to thicken... no need for the oil or cooking the veggie separately. I do think keeping noddles separate is a good idea as leftover noodles in the soup would soak up the broth and make them mushy Read More
(1)

Most helpful critical review

Rating: 2 stars
03/18/2018
It wasn't horrible and I tried to like it but there was too much going wrong for my taste. I didn't care for the thickness of the broth. It was more like gravy. The soy sauce overpowered the curry and I couldn't taste any curry at all The carrots seemed to clash with the noodles. I did add spinach tofu and mushrooms but that didn't seem to go well with the broth either. I may try to tweak this to my taste but I won't make it this way again. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/07/2016
This was very tasty... the broth had a really nice flavor. I didnt think it would with such few ingredients.. nice surprise. The reason I am marking one star off is the cooking method. I think it is overly complicated. Saute the veggies in a stock pot add the rest of the ingredients except flour and noodles. cook until desired tenderness of veggies. Mix the flour with some water and temper it with the stock.. add it to the soup to thicken... no need for the oil or cooking the veggie separately. I do think keeping noddles separate is a good idea as leftover noodles in the soup would soak up the broth and make them mushy Read More
(1)
Rating: 5 stars
11/15/2016
Honestly one of the best recipes I have found so far! Really easy and fast to make still have left over ingredients so I will definitely be making this again also red curry paste seemed to work pretty good with mine! Alittle expensive for my college budget but totally worth it. Read More
Rating: 5 stars
11/05/2017
Loved the recipe. I couldn t find curry powder so I used curry paste. It turned out fine. I also used honey instead of maple syrup and I was happy with the results. Read More
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Rating: 2 stars
03/18/2018
It wasn't horrible and I tried to like it but there was too much going wrong for my taste. I didn't care for the thickness of the broth. It was more like gravy. The soy sauce overpowered the curry and I couldn't taste any curry at all The carrots seemed to clash with the noodles. I did add spinach tofu and mushrooms but that didn't seem to go well with the broth either. I may try to tweak this to my taste but I won't make it this way again. Read More