This comforting bowl of Quick Curry Udon, finished with crispy tofu and crunchy fried shallots, is an ideal creamy curried noodle soup for busy weeknights. Using ready-to-wok udon and a simple curry sauce, this vegetarian noodle soup comes together in about 30 minutes and can be customised with whatever toppings you like.
This Japanese-inspired curry udon is straightforward to make: pick up a couple of packets of pre-cooked udon and a block of tofu on your way home. The sauce is robust on its own (this version doesn’t rely on boxed curry roux), but the toppings — crispy tofu, sliced chilli, fresh coriander and homemade fried shallots — add bright contrasts in texture and flavour.
The recipe below includes ideas to customise the bowl: use different greens, add soft eggs, or swap in silken tofu. It’s a flexible dish that still feels special without a lot of fuss.
Ingredients
- Cooked udon noodles — ready-to-wok vacuum-packed varieties are convenient and widely available.
- Cubed tofu — firm tofu crisps well; you can also use diced silken tofu added just before serving for a softer texture.
- Shallots — thinly sliced for frying into crispy shallots.
- Sea salt — to taste.
- Sunflower oil or another neutral, high smoke point oil for frying.
- Carrot — finely diced or shredded.
- Fresh red chilli — use bird’s eye chilli for heat or a milder variety if preferred.
- Fresh coriander (cilantro) — a large handful for garnish.
- Onion, garlic, fresh ginger — aromatics for the curry base.
- Coconut milk — for creaminess.
- Vegetable stock — to loosen the sauce and add depth.
- Medium curry powder — a Japanese-style curry powder works especially well.
- Soy sauce, honey (or maple syrup to make the recipe vegan), and mirin — mirin adds mild sweetness; substitute a little sake or sherry plus a pinch of sugar if needed.
- Fresh lime juice — to finish and brighten the broth.
Additional Topping Ideas
- Finely sliced spring onions
- Jammy soft-boiled eggs
- Sliced nori (dried seaweed)
- Furikake (toasted sesame and seaweed seasoning)
- Raw beansprouts
- Stir-fried greens such as pak choi
- Silken tofu cubes
- Stir-fried shiitake mushrooms
- Lime wedges for extra acidity
Frequently Asked Questions
Udon are thick Japanese wheat noodles with a pleasantly chewy texture. If you can’t find udon, seek a noodle with similar bite — medium egg noodles, thick rice noodles or hand-cut noodles will work as alternatives.
Yes. Replace the honey with maple syrup and ensure any store-bought ingredients like stock and sauces are vegan-friendly.
Crispy shallots add crunch to many dishes: sprinkle them over noodle bowls, rice, salads or even pasta. Keep them in an airtight jar and use within a few days for best texture.
You Might Also Enjoy
- Creamy sesame chicken udon noodles
- Spicy scissor-cut noodles with chilli oil and pak choi
- Easy and spicy ground pork ramen
- Salmon and chickpea curry with coconut milk
- Coconut fish curry with lemongrass
Quick Curry Udon with Tofu and Crispy Shallots
A 30-minute curry udon noodle soup (Kare Udon) with tofu and crispy shallots — chewy noodles in a creamy, spiced broth topped with crunchy and fresh garnishes for a satisfying vegetarian dinner.
Ingredients
Udon Noodle Soup
- 300 g cooked udon noodles
- 200 g cubed tofu
- 4 shallots
- Sea salt, to taste
- 300 ml sunflower oil (for frying shallots)
- 1 carrot, finely diced
- 1 fresh red chilli, sliced
- Large handful fresh coriander (cilantro)
Curry Sauce
- 1 onion, diced
- 3 garlic cloves, grated
- 1 inch piece fresh ginger, grated
- 200 ml coconut milk
- 350 ml vegetable stock
- 1 tbsp medium curry powder
- 2 tbsp soy sauce
- 1 tbsp honey (or maple syrup to make vegan)
- 1 tbsp mirin
- Juice of 1/2 lime
Instructions
- Prepare aromatics: dice the onion and grate the garlic and ginger. Heat a little sunflower oil in a saucepan and soften the aromatics for a few minutes until fragrant.
- Add the curry powder and stir for a couple more minutes to toast the spices lightly.
- Pour in the vegetable stock and coconut milk, then add the soy sauce, lime juice, mirin and honey. Bring to a gentle simmer.
- Simmer for about five minutes to meld the flavours, then add the diced carrot and the cooked udon noodles. Season to taste and keep warm.
- Make the crispy shallots: heat sunflower oil in a small pan to around 185°C (or until it sizzles when a slice of shallot is added). Fry the shallots in batches until golden and crisp, then drain on kitchen paper and sprinkle with a little sea salt.
- Pan-fry the tofu in a little oil until golden and crisp on all sides.
- Serve the noodles with plenty of curry sauce, then top with crispy tofu, fried shallots, diced chilli and fresh coriander. Finish with extra lime if desired.
Notes
This creamy udon soup is easily made vegan by swapping maple syrup for the honey. The toppings can be varied to suit what you have on hand — soft-boiled eggs, roasted mushrooms or stir-fried greens all work beautifully.