Name: Japanese Beef Curry Udon Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 8 to 10 oz thinly shaved steak (US Wagyu chuck roll recommended); 2 packs 250 g premium frozen udon noodles; ~3.5 oz Japanese curry roux base (Golden Curry brand, 1 small package or half a large package); 1 medium diced yellow or white onion; 8 oz carrots, chopped into bite-sized pieces (baby carrots halved longways); 8 oz poached lotus root slices, halved (optional); 1 tbsp freshly minced garlic; 4 green onions, sliced thin (green parts only); 2 tbsp ketchup; 2 tbsp soy sauce; 1 tbsp ginger paste or freshly minced ginger (optional); 4 1/2 cups water; Olive oil or neutral oil (for cooking); Toasted sesame seeds (optional, for topping)

There’s something incredibly comforting about a bowl of rich, flavorful broth with tender beef and thick noodles. This Japanese Beef Curry Udon Soup Recipe blends the heartiness of Japanese curry with the chewy delight of udon noodles—trust me, it’s a bowl you’ll want to curl up with on a chilly night.

A deep white bowl with black paint splashes inside holds a dish arranged in three main sections: on the left, dark brown thin slices of cooked beef sprinkled with white sesame seeds; in the center top, a pile of fresh green chopped scallions; on the right, thick pale yellow udon noodles partly covered with the rich brown curry sauce that also covers the bottom of the bowl and includes bright orange carrot slices and light yellow lotus root pieces. The bowl is set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Japanese Beef Curry Udon Soup Recipe
Top Tip
How to Serve Japanese Beef Curry Udon Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Japanese Beef Curry Udon Soup Recipe

Why You'll Love This Recipe

Every time I make this Japanese Beef Curry Udon Soup Recipe, I’m reminded why it’s such a weeknight favorite in my kitchen. It’s a beautiful marriage of deep umami flavors, tender meat, and that wonderfully silky texture of udon noodles that just hit the spot.

Comfort in a Bowl: The curry-spiced broth wraps you in warmth, making it perfect for any time you need a heartwarming meal.
Quick & Satisfying: Ready in under an hour, this recipe fits perfectly into busy evenings without sacrificing flavor or satisfaction.
Udon Noodles Add Chewiness: The thick noodles have this silky, chewy texture that makes every spoonful a delight to eat.
Customizable & Versatile: Whether you want more veggies or a kick of spice, it’s easy to tweak for your taste and pantry.

Ingredients & Why They Work

Each ingredient plays its part in making the soup comforting and balanced. The sweet carrots, savory beef, and fragrant curry roux combine beautifully, while the udon noodles soak up all the delicious flavors.

Flat lay of thinly shaved raw wagyu chuck roll beef, a medium yellow onion diced into small cubes, baby carrots halved lengthwise, poached lotus root slices halved, whole uncracked brown eggs, fresh garlic cloves peeled and minced, a bunch of green onions with thinly sliced greens, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl with smooth golden ginger paste, a small white ceramic bowl filled with water, a small white ceramic bowl with neutral cooking oil, a small white ceramic bowl holding several thick frozen udon noodles unraveled and natural, and a small white ceramic bowl of toasted sesame seeds, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Thinly shaved steak: Think tender, quick-cooking beef—thin slicing is key for that melt-in-your-mouth feel. I often use chuck roll for its flavor.
Frozen premium udon noodles: Convenient and chewy, frozen udon cooks quickly and holds its texture well in soup.
Japanese curry roux base: This is the flavor powerhouse—Golden Curry brand is my go-to for a perfectly balanced mild heat and rich umami.
Onion: Adds sweetness and depth as it softens, laying a flavorful foundation.
Carrots: I like baby carrots halved lengthwise for easy eating and a touch of natural sweetness.
Poached lotus root slices (optional): Adds a subtle crunch and beautiful texture contrast when you want to elevate your bowls.
Freshly minced garlic: Brings that nice aromatic kick that hits your senses early in the cooking process.
Green onions: Added at the end for freshness and that bright bite.
Ketchup: A secret ingredient that boosts sweetness and depth—trust me, it works wonders here.
Soy sauce: Delivers savory saltiness that rounds out the soup perfectly.
Ginger paste or freshly minced ginger (optional): Adds warmth and a subtle zing, perfect for lifting the flavors.
Water: The broth base that carries all the rich flavors.
Olive oil or neutral oil: For sautéing and bringing everything together smoothly.
Toasted sesame seeds (optional): A lovely finish over the cooked beef for extra nutty flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with the additions here. Sometimes I add mushrooms or swap the beef for thin slices of pork belly. Feel free to adjust the spice with extra curry roux or a dash of chili if you want a bit of heat.

Variation: For a vegetarian twist, skip the beef and add tofu cubes with extra veggies like spinach or bok choy. I tried this once for a friend’s dinner, and everyone loved how the curry still shined through deliciously.
Less salty: If you’re watching sodium, reduce soy sauce slightly and balance with extra ketchup or a pinch of brown sugar.
Make it spicy: A splash of chili oil or a few red pepper flakes can turn this mild dish into something with a delightful kick.

Step-by-Step: How I Make Japanese Beef Curry Udon Soup Recipe

The image shows a close-up of a bowl filled with thick, pale yellow noodles lifted by black chopsticks. The bowl's inside is white with black lines near the rim, and it sits on a white marbled surface. The bowl contains a rich light brown broth with visible slices of bright orange carrot and pale yellow lotus root with holes. On one side, there is a generous pile of tender-sliced dark brown beef with sesame seeds sprinkled on top. Some green leafy garnish adds a fresh touch behind the beef. The textures range from smooth noodles to soft meat and crunchy vegetables. photo taken with an iphone --ar 2:3 --v 7

Step 1: Start with the udon noodles

Bring a medium pot of water to a boil—you’ll cook the frozen udon noodles towards the end to keep them perfectly chewy and not soggy. I find 1-2 minutes is ideal with premium frozen udon. When they’re done, I drain and place them directly into warm serving bowls to keep that wonderful texture.

Step 2: Sear the thinly sliced steak

Heat a generous swirl of oil in a large pot over medium-high heat until shimmering. Toss in the thinly sliced steak and stir rapidly so it cooks evenly and stays tender—about 2 minutes. Once nicely browned, remove the beef, sprinkle with a little salt, and tent with foil to keep warm while you make the curry broth.

Step 3: Build flavor with onions and lotus root

Reduce the heat to medium and add a bit more oil if necessary. Toss in the diced onion to soften—this usually takes around 4 minutes. Then add the lotus root slices (if you’re using them) and cook for another 1-3 minutes. The onions should become soft and translucent; their sweetness is the base for the curry’s depth.

Step 4: Add aromatics and simmer

Next, stir in the freshly minced garlic and cook it for about a minute until fragrant. Pour in the water and bring everything up to a gentle simmer—it’s starting to smell amazing now.

Step 5: Incorporate the carrots and seasonings

Once simmering, add the bite-sized carrots, ketchup, ginger paste (if using), and soy sauce. These ingredients layer sweetness, warmth, and umami into the broth that makes Japanese curry so irresistible.

Step 6: Melt in the curry roux perfectly

Here’s a little trick that took me a few tries to master: break the curry roux block into small pieces, then use a fine mesh strainer to work the pieces into the simmering broth. This method prevents those pesky clumps and ensures a smooth, velvety soup base every time.

Step 7: Assemble and serve

Pour the rich curry soup over the bowls of udon noodles. You can scoop some veggies first to make sure each bowl is evenly packed. Top with the warm, tender beef slices and sprinkle with toasted sesame seeds and green onions for that final touch. Grab a spoon and chopsticks, and enjoy!

Top Tip

From my experience making this Japanese Beef Curry Udon Soup Recipe, a few little tricks make all the difference between good and truly crave-worthy.

Thin meat is key: Don’t skip the thin shaving for the beef; it cooks fast and stays tender instead of drying out.
Curry roux method: Using a mesh strainer to dissolve the roux keeps the broth silky smooth without lumps.
Don’t overcook the udon: Frozen udon only needs a quick warm-up—overcooking makes it mushy.
Rest the beef: Tent cooked beef with foil so it stays warm and juicy while you finish the soup.

How to Serve Japanese Beef Curry Udon Soup Recipe

Japanese beef curry - Serving Suggestion

Garnishes

I always go with thinly sliced green onions for a pop of color and freshness. Toasted sesame seeds add a subtle nuttiness that perfectly complements the curry's warmth. Sometimes, I toss in a soft-boiled egg for even more richness.

Side Dishes

Pickled vegetables or a simple cucumber salad balance the richness beautifully. If you want something warming, a side of steamed edamame always hits the spot.

Creative Ways to Present

For special dinners, I've served this curry udon in large Japanese-style ramen bowls with a drizzle of chili oil on top and a few fresh herbs like cilantro or shiso leaves for a twist that wows guests.

Make Ahead and Storage

Storing Leftovers

I like to store the soup and noodles separately in airtight containers. This keeps the udon from soaking up too much broth and getting mushy. Stored this way, leftovers last 3-4 days in the fridge.

Freezing

Because of the noodles’ texture, I usually freeze just the broth and beef mixture. When ready to eat, thaw the broth, reheat gently, and cook fresh udon noodles to serve.

Reheating

Reheat the soup gently on the stove over low to medium heat to avoid breaking down the flavors or toughening the beef. Add fresh udon noodles or reheat separately to preserve their chew.

Frequently Asked Questions:

Can I use fresh udon noodles instead of frozen?

Yes! Fresh udon noodles work wonderfully. Just be sure to cook them according to the package instructions and add them to the bowls just before pouring over the curry broth to maintain their texture.

What if I don’t have Japanese curry roux?

Japanese curry roux is a blend of spices and thickening agents that give the soup its characteristic flavor and thickness. If you can’t find it locally, you might try making a simple curry base with curry powder, flour, and broth, though the flavor won’t be quite the same. Online stores often carry the Golden Curry brand if you want to stock up.

Can I make this dish vegetarian?

Absolutely! Omit the beef and replace it with firm tofu or extra veggies like mushrooms and greens. Just keep the same curry base and seasonings for that authentic flavor.

How can I avoid clumps when dissolving the curry roux?

Breaking the curry roux into small pieces and gradually stirring it through a fine mesh strainer while it dissolves into the simmering broth is the best way to prevent clumps. Patience and gentle stirring go a long way here.

Final Thoughts

This Japanese Beef Curry Udon Soup Recipe holds a special place in my heart because it’s the kind of meal that feels like a warm hug after a busy day. It’s utterly satisfying and comforting, yet easy enough to whip up without fuss. I hope you’ll find as much joy in making and sharing it as I do—with a big bowl of noodles, plenty of curry, and delicious beef piled high, you’re in for a real treat.