20-minute Japanese Curry Udon (So easy to make!)

If you’ve ever craved a warm, comforting hug from your dinner, you’re in for a treat.

Today, we’re making a Homemade Japanese Udon Curry Soup – a bowl of pure happiness that’s surprisingly easy to whip up!

Background and Origins:

Picture this: a steaming bowl of udon noodles, a dance of sweet mirin, a dash of golden curry, and the heartiness of tender chicken.

This dish borrows its charm from the vibrant streets of Japan, where the marriage of udon and curry creates a symphony of flavors that warms the soul.

Get ready for a flavor explosion! The golden curry brings a comforting warmth, the mirin adds a sweet touch, and the udon noodles soak up all the goodness.

It’s like a culinary cuddle – crispy chicken, velvety noodles, and a broth that feels like a cozy blanket for your taste buds.

Tips and Techniques:

1. Marriage of Mirin and Soy Sauce: Balancing mirin’s sweetness with soy sauce’s savory kick is the secret handshake to flavor town.
2. Juicy Chicken: Half-cook the chicken with a bit of soy sauce, mirin, and brown sugar so that it stays tender before adding the broth.
3. Golden Curry Love: Break down those golden curry cubes into the pot. Let them melt away, turning your broth into a savory masterpiece.
4. Top It Like a Pro: Finish it off with fresh green scallions for that extra pop of color and freshness. It’s the chef’s kiss to your bowl.

Here’s what I used for this recipe:

Japanese Curry Udon

Enjoy the heartwarming and comforting Japanese Udon Curry Soup, a delightful harmony of curry richness and udon noodle goodness—all cooked in one pot!

Servings 2 people

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

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Ingredients

  

• 200 g Udon Noodles
• 1 Chicken breast (approximately 200g, cut into cubes)
• 2 Scallions (green parts for topping, white parts for the broth)
• 2 cubes Golden Curry
• 1 tbsp Brown Sugar
• 2 tbsp Mirin
• 1 tsp Dashi powder
• 2 tbsp Soy sauce
• 1 Onion sliced

Instructions

 

• Slice the onion.

  Cut the chicken breast into bite-sized cubes.

  Separate the green and white parts of the scallions.
• In a large pot, sauté the sliced onions and the white parts of the scallions until they become soft and translucent.
• Add the 200g of chicken cubes to the pot.

  Season with 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of brown sugar.

  Allow the chicken to cook halfway through, absorbing the flavors.
• Sprinkle 1 teaspoon of dashi powder over the chicken and onions.

  Pour in 4 cups of water to create the broth.

  Break the 2 golden curry cubes into the pot, allowing them to dissolve into the broth.
• Adjust the taste by adding more soy sauce, mirin, or brown sugar if needed.

  This step ensures the perfect balance of sweet, savory, and umami flavors.
• Add the 200g of udon noodles to the simmering broth.

  Cook according to the package instructions until they become tender.
• Ladle the piping hot udon curry soup into bowls.

  Garnish each serving with the green parts of the scallions for a fresh and vibrant topping.

  Enjoy!

Calories: 600kcal

Course: Main Course

Cuisine: Japanese

Keyword: Airfryer Chicken, Curry Soup, Easy soup, Japanese Curry, One pot meal