Curry Udon

There are few dishes as comforting, delicious and warming as a bowl of Japanese curry udon. The udon noodles are served in a thick curry broth that is perfect for warming you up after being out in the cold. I love to eat curry udon after a long winter training run – it feels like the perfect reward.


A basic curry udon is really simple to make and just consists of udon noodles served in a curry broth, often with some root vegetables like carrots. You can make more of an event of it though with toppings like colourful Japanese fish cakes, chopped spring onions, a soft-boiled egg, nori or even tempura. I quite like to add broccoli as the florets absorb the curry soup like a sponge.



  • 500ml dashi stock
  • 2 Japanese curry blocks (e.g. Golden Curry – you can get this in larger supermarkets)
  • 1/2 onion
  • 2 carrots
  • 4 pieces tenderstem broccoli
  • 2 portions udon (follow the packet guidelines)
  • 1 spring onion
  • 1-2 eggs
  • Nori strips to garnish


  1. Lightly fry the onion in some oil over a low to medium heat so it starts to soften. This is where you can add any other vegetables or meat if you want.
  2. Pour over the dashi stock and stir in the chopped curry blocks. Mix until the curry block has dissolved into the stock. Simmer while you cook the noodles. Use a lid if you prefer your curry udon to be a bit thinner.
  3. In a saucepan, cook your udon noodles following the packet instructions.
  4. Also cook your egg until soft-boiled.
  5. Serve the noodles in the curry broth and top with chopped spring onion, nori, and a soft boiled egg.

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