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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Kare Udon (Curry Udon Soup)

[heart_this] · Mar 19, 2008 · 31 Comments

Kare Udon (Curry Udon Soup)

Another popular way to have curry in Japan is kare udon or curry udon soup. Curry udon soup is generally a soup with udon noodles in a thick curry flavoured broth. Sometimes it is as simple as the udon noodles with the curry flavoured broth and sometimes it has the full curry including the beef, carrots and potatoes. I prefer curry udon with the full curry as it makes a nice and filling meal. Curry udon combines the best of both worlds; You get the amazing flavours of the curry along fun of slurping noodles. 🙂
Curry Udon
You don’t always leftover curry lying around and sometimes you just don’t feel like making a full curry when a curry craving hits. For those times you can make a quick curry udon from scratch. The Japanese curry roux comes divided like chocolate so you can easily break off a smaller piece to use in a single serving of curry udon. So it is as easy as adding a single servings worth of curry roux to some dashi and pouring it over udon noodles. Of course it would be better if you added some meat like beef or pork or chicken and some vegetables like onions, carrots and potatoes. This is great if you are seriously craving a quick curry fix.
Curry Udon with Leftover Curry
When you make a big pot of curry you are going to be eating it for a few days in a row so it is nice to change it up a bit. Curry udon is a great way to enjoy that leftover curry. Making curry udon is as simple as adding some curry to some dashi and pouring it over some udon noodles. (Another way to change up the leftover curry is to try serving the curry on udon noodles instead of rice.)

Kare Udon (Curry Udon Soup)

Kare Udon (Curry Udon Soup)

Cook Time: 30 minutes Total Time: 30 minutes Servings: 2
ingredients
  • 2 cups dashi
  • 2 ounces beef (cut into bite sized pieces)
  • 1 small onion (sliced)
  • 1 carrot (cut into bite sized pieces)
  • 1 small potato (cut into bite sized pieces)
  • 1 cube curry roux (gluten free for gluten free)
  • 1 serving udon noodles (cooked) (gluten free for gluten free)
  • 1 chopped green onion
directions
  1. Simmer the beef, onion, carrot and potato in the dashi in a covered sauce pan until the meat is cooked and the vegetables are tender, about 15 minutes.
  2. Add the curry roux and stir until it thickens.
  3. Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
  4. Garnish with green onions.
Note: My favorite Japanese curry roux is the House Java Curry. You should be able to find it at your local Asian grocery store and I have even seen it in the Asian section of local grocery stores.
Curry Udon with Leftover Curry

Curry Udon with Leftover Curry

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 2
ingredients
  • 1 cup dashi
  • 1 cup curry
  • 1 serving udon noodles (cooked)
  • 1 chopped green onion
directions
  1. Bring the dashi and curry to a boil in a small sauce pan.
  2. Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
  3. Garnish with green onions.
Similar Recipes:
Kare (Japanese Curry)
Katsu Kare (Pork Cutlet with Curry Sauce)
Kare Gyoza (Curry Potstickers)
Kare Pan (Curry Bread)
Udon Noodles
Kitsune Udon
Salmon Noodle Soup
Tonkotsu Ramen
Japanese Dry Curry
Karepan (Japanese Curry Grilled Cheese)

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Beef, Curry, Food, Gluten-free, Japanese, Main Course, One-Pan, One-Pot, Recipe, Soup

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Reader Interactions

Comments

  1. noble pig says

    March 19, 2008 at 10:51 pm

    Wow, that looks so satisfying and rich…and warming. Beautiful photo.

    Reply
  2. Michele says

    March 19, 2008 at 11:30 pm

    Wow! This looks amazing. Adding it to my list of to try recipes!

    Reply
  3. Diana Evans says

    March 20, 2008 at 2:19 am

    oh my goodness!!! this looks so yummy…

    Your cooking is amazing…

    thanks for popping by

    Cheers,
    Diana

    Reply
  4. StickyGooeyCreamyChewy says

    March 20, 2008 at 2:40 am

    I am mad about udon! I’ve never had it in a curry base. Sounds really interesting. Great job!

    Reply
  5. Rasa Malaysia says

    March 20, 2008 at 4:37 am

    Yum…I can totally see myself soaking up your left over curry with roti canai, an Indian-Malaysian pancakes, but Udon works too, good idea. 🙂

    Reply
  6. Pixie says

    March 20, 2008 at 8:00 am

    This looks so good Kevin- I’d love to try it!

    Reply
  7. tigerfish says

    March 20, 2008 at 10:00 am

    You are on a Jap curry trail, aren’t you? But I love it!

    It looks like Mee Rebus in SE Asia.

    Reply
  8. Maya says

    March 20, 2008 at 12:08 pm

    Kevin:

    Give me a piece of bread and I am good to go with the curry but a great combination with the noodles. I love the Malaysian curry laksa ( yum, now that I talked about it, I have to make it!!). That is comfort food for me.

    Reply
  9. Elle says

    March 20, 2008 at 12:28 pm

    Kevin, that’s gorgeous! It looks so warm and comforting, too.

    Reply
  10. Jenny says

    March 20, 2008 at 1:14 pm

    This looks great Kevin!! I love the picture, it says comfort food all over it! Great job.

    Reply
  11. Peter M says

    March 20, 2008 at 1:19 pm

    OK, I get it…you’re gonna show us the many uses of Kare and that’s a good thing!

    Reply
  12. Neen says

    March 20, 2008 at 1:48 pm

    You, my friend, are the king of leftovers. How many more ways will you find to use curry roux this week?

    Reply
  13. Annemarie says

    March 20, 2008 at 3:27 pm

    I can’t tell you how much I looooove Japanese curry things. I’ll take it in any format it’s coming – soup, katsu, just on the side with a spoon, etc. Really need to make my own curry, to unlock the wonders of what goes into that stuff…

    Reply
  14. Mandy says

    March 20, 2008 at 3:28 pm

    I never know you can add udon to japanese curry! I have a package of curry in the pantry, now I know what I will use it for! Thanks for the idea.

    Reply
  15. Susan from Food Blogga says

    March 20, 2008 at 5:48 pm

    Now that picture just makes me want to slurp those noodles up. Sounds and looks delicious!

    Reply
  16. Toni says

    March 20, 2008 at 6:31 pm

    I love slurping the udon noodles – especially if I’m wearing something dark!

    This dish looks fantastic! Never thought of putting udon together with curry. Great!

    Reply
  17. candyce says

    March 20, 2008 at 6:41 pm

    i love curry and i love udon soup.
    what a great idea!! looks absolutely delicious – can’t wait to try it out! i have some curry “cubes” sitting in my pantry as i type. 🙂

    Reply
  18. Sylvie says

    March 20, 2008 at 11:22 pm

    I love how you are showing all the different was of making Kare!

    Reply
  19. Ruth Daniels says

    March 21, 2008 at 12:24 pm

    Perfect dish for a winter that never seems to end…even though it’s officially spring.

    Thanks for sharing with Presto Pasta Nights.

    Reply
  20. Cooking and the City says

    March 21, 2008 at 3:25 pm

    Kevin I love curry & this looks delicious 🙂

    Dell xo

    Reply
  21. Jaime says

    March 22, 2008 at 7:55 pm

    wow! next time i want to make curry i know where i am going to look 🙂 i love that you have featured several variations so we can make use of the leftovers!

    Reply
  22. Anthony says

    April 10, 2008 at 11:28 pm

    Hey, Kevin. Your amazing recipe seems like one I should try! I think I just might.

    However, your curry udon [full] recipe is missing steps it seems.. you don’t have the step for the dashi or anything!

    Reply
  23. Kevin says

    April 10, 2008 at 11:34 pm

    Anthony: Sorry about that, the simmering in step 1 should be done in the dashi.

    Reply
  24. Kumiko says

    September 5, 2008 at 7:20 am

    Looks delicious, though not good for white t shirts – do you try other brand rouxs?

    Reply
  25. Kevin says

    September 5, 2008 at 12:24 pm

    Kumiko: I have tired a few different brands but the local shops only carry 2 or 3 different brands. I do enjoy ordering kare at local Japanese restaurants to see what they taste like.

    Reply
  26. Kitten says

    January 4, 2012 at 4:27 pm

    I have a silly question here. If you're wanting to make the curry with the udon noodles, can you not add the noddles to the curry to cook them? Or do you really need to cook them separately, then add the curry? It would seem the noodles would take on the flavor better if they were cooked with the curry, but I don't know if the texture would be bad? Thoughts? 🙂

    Also, this post is awesome. 😀

    Reply
  27. Kevin says

    January 5, 2012 at 11:35 am

    Kitten: You could cook the noodles in the curry, though you would have to add more liquid. I normally cook them separately as it is easier to control the consistency of the curry broth but the noodles would have more flavour if cooked in it. Great idea! Thanks for sharing!

    Reply
  28. Jack says

    May 28, 2012 at 1:49 am

    Yes..the noodle should be cooked with some of the broth to make the noodle more tasty

    I recommended to add some MIRIN…that will make the curry udon a lil bit sweeter..because sugar just don't do much…

    Reply
  29. Jo H. says

    February 5, 2014 at 8:30 am

    Could you substitute the dashi stock for something else? Great recipie by the way!! I really need to try it!

    Reply
  30. kevin says

    February 9, 2014 at 8:58 pm

    Jo H.: Yep, you could use beef broth, chicken broth etc. Enjoy!

    Reply
  31. Erin says

    September 10, 2020 at 8:36 pm

    Tried with some veggies I had to use up and deep fried tofu. Super yummy!

    Reply

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