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Curry udon

Curry Udon Noodle Soup

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  • Serves 4-5
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  • 40 minutes

Experience a new way to try Japanese curry with this tasty curry udon noodle soup. Combining udon noodles with ginger pork, onion, carrots spring onions with a hearty curry roux finish, you'll be sure to slurp the entire dish in no time. Enjoy this sensational flavour for dinner on colder evenings.

 Recipe courtesy of Mizue Kanazawa.


400g udon noodles
4tsp vegetable oil
240g pork fillet slices, 3 mm thick
2 onions
1 carrot
2 slices of ginger root, peeled
800ml hot water
5g dashi soup stock powder
80g medium hot Japanese curry roux powder
1 tbsp soy sauce
1 spring onion



Heat 1 tsp oil in a heavy bottomed saucepan. Stir fry the pork and ginger for about a 3-5mins until the pork has browned.


Add 800ml water and the dashi soup stock powder. Bring to a simmer, and cook for about 20 mins. Remove any scum from the surface to ensure a clear stock and to remove any bitterness.


Halve the onion and slice each half into eighths. Slice the carrot into matchsticks. Heat 1 tsp oil in a frying pan over a medium heat and stir-fry the onion and carrots for about 5 mins. Remove from the heat and set aside.


Add the onions and carrots into the pork soup. Simmer for 10 mins. Remove the ginger slices. Remove from the heat and allow to cool slightly for about 3 mins. This will ensure that no lumps form when adding the roux powder. Add the curry roux powder and stir to dissolve. Bring back to the boil, then reduce to low heat and simmer for 10 mins.


Meanwhile, in another medium saucepan, bring 2L water to the boil. Add the udon noodles and boil the noodles for about 12-13 mins until al dente.


Drain and wash the udon in cold running water to stop the cooking process and retain the chewiness of the noodles.


Put the noodles into the curry soup to warm them up. Cut the spring onion into thin slices.


Divide the noodle soup into serving bowls and add the sliced spring onions to garnish. Serve warm.

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