Kare Udon (Japanese Curry Soup)

Kare Udon is a Japanese curry soup made with a simple broth, curry roux, and udon noodles. I have tried Moroccan, Indian, and Thai curries but I have never tried a Japanese curry. The broth is called Dashi, which can be made all sorts of ways but at its most basic is boiled kelp and water. I couldn’t find Dashi anywhere, not even at the local Asian market, so I had to substitute vegetable broth for it. I was excited to find the curry roux and udon at the grocery store. The curry turned out great. I made a full curry with potatoes, carrots, and beef and it was very tasty.

Kare Udon (Japanese Curry Soup)
(Makes 4 Servings)
Printable Version


  • 3 cups dashi or vegetable broth
  • 1 lb beef, cut into bite sized pieces
  • 2 tbsp oil
  • 2 onions, sliced
  • 3 carrots, sliced
  • 3 small potatoes, chopped
  • 1 box curry roux
  • 2 serving udon noodles
  • 2 chopped green onions


  1. In a saute pan, heat the oil and add the beef. Brown on all sides and set aside.
  2. Saute the onion, carrot and potato in a cup of the dashi in a covered sauce pan until the vegetables are tender, about 25 minutes.
  3. Add the curry roux and the beef back into the saute pan and stir until it thickens and the beef is cooked.
  4. Cook the noodles as directed on the package.
  5. In a saucepan, add the rest of the dashi (2 cups) and about half of the curry mixture (You will have leftovers). Heat for a few minutes until the broth is warm.
  6. Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
  7. Garnish with green onions.

2 Thoughts on “Kare Udon (Japanese Curry Soup)

  1. Pingback: Kare Udon Soup with Tofu and Mushrooms | The Partial Ingredients

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