Noodles
Mushroom Curry Udon
Thick udon noodles tuck into a gently spiced mushroom, carrot, and onion curry broth thickened with a small homemade flour roux.
Inspired by Japanese-inspired curry noodle bowls
Prep
15 min
Cook
25 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 11 ingredients
- • 24 ounces cooked fresh or frozen udon noodles
- • 2 tablespoons neutral oil
- • 1 onion, thinly sliced
- • 8 ounces mushrooms, sliced
- • 2 carrots, cut into thin half-moons
- • 2 tablespoons all-purpose flour
- • 1 tablespoon mild curry powder
- • 4 cups low-sodium vegetable broth
- • 1 tablespoon reduced-sodium soy sauce
- • 1 teaspoon brown sugar
- • 2 scallions, thinly sliced
View ingredient-by-ingredient match
- 24 ounces cooked fresh or frozen udon noodlesMissing
- 2 tablespoons neutral oilMissing
- 1 onion, thinly slicedMissing
- 8 ounces mushrooms, slicedMissing
- 2 carrots, cut into thin half-moonsMissing
- 2 tablespoons all-purpose flourMissing
- 1 tablespoon mild curry powderMissing
- 4 cups low-sodium vegetable brothMissing
- 1 tablespoon reduced-sodium soy sauceMissing
- 1 teaspoon brown sugarMissing
- 2 scallions, thinly slicedMissing
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Method
Recipe notes
Already cooked udon is sold by chilled or frozen weight, which is different from the weight of dry noodles. The flour thickens the broth modestly; this is a spoonable noodle soup rather than a dense curry served over rice. Choose a mild curry powder for the gentle base flavor.
Planning, storage, and serving
Storage and reheating
Refrigerate curry broth and cooked udon separately within two hours and use within 3 days. Reheat broth until steaming throughout and loosen noodles in hot water before combining.
Make-ahead tips
Cook the mushroom curry broth a day ahead, leaving the scallions out. Reheat gently with a splash of water and prepare the udon fresh so it keeps its springy texture.
What to serve with it
- - Cucumber sesame salad
- - Steamed edamame
- - Lightly dressed cabbage
Equipment needed
- - Large soup pot
- - Small noodle saucepan
- - Whisk or wooden spoon
Difficulty explained
The curry thickener is made directly around the vegetables; gradual broth additions prevent lumps and packaged cooked udon shortens the final cooking.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Tamari
Use tamari in the same amount for a similar savory profile.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Adding all the cold broth onto dry flour at once makes lumps; stir in the liquid gradually.
- Dry udon cannot be swapped by equal package weight because it absorbs water; follow its package portions and cooking time.
- Cooking udon in stored curry broth makes the noodles swell and the soup overly thick by the next day.
Nutrition Context
- Udon is the main carbohydrate source; mushrooms and carrots supply vegetables while the modest oil-and-flour roux gives body.
- The estimate assumes four six-ounce portions of cooked udon and low-sodium broth. Noodle brands and broth labels affect sodium and calories.
FAQ
Does this require a curry block?
No. Flour, curry powder, and measured oil create the thickener, so a packaged curry block is not part of this recipe.
Are udon noodles gluten-free?
Ordinary udon contains wheat, and this recipe also uses wheat flour. It is not suitable as written for gluten avoidance.
Can I make the broth thinner?
Yes. Add hot water a few tablespoons at a time after the vegetables soften until it ladles comfortably.
How spicy is it?
That depends on the curry powder. Start with a mild blend; the recipe is designed to be gently spiced.
Can I freeze the soup?
Freeze the curry broth without noodles for up to two months. Stir well while reheating because the thickener can settle.
What sides pair best with this dish?
Good pairings include Cucumber sesame salad; Steamed edamame; Lightly dressed cabbage. Choose one or two based on how substantial you want the meal to be.