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); 2 packs 250 g premium frozen udon noodles; ~3.5 oz Japanese curry roux base (Golden Curry brand, 1 small package or 1/2 large package); 4 1/2 cups water; 2 tbsp ketchup; 2 tbsp soy sauce; 1 tbsp ginger paste or freshly minced ginger (optional); 1 medium yellow or white onion, diced; 8 oz carrots, chopped into bite-sized pieces (baby carrots halved lengthwise); 8 oz poached lotus root slices, halved (optional); 1 tbsp freshly minced garlic; 4 green onions, greens sliced thin; Olive oil or neutral oil for cooking; Toasted sesame seeds (optional, for topping)

There’s something irresistibly cozy about a warm bowl of noodle soup, especially when it’s bursting with rich, savory flavors. That’s why I’m excited to share my Japanese Beef Curry Udon Soup Recipe with you. It’s hearty, comforting, and packs that perfect umami punch that keeps me coming back for more.

This dish is served in a white bowl with black abstract brush strokes on the inside rim, set on a white marbled surface. Inside the bowl, there are four main parts divided clearly: on the left side, a pile of brown cooked beef slices sprinkled with sesame seeds showing a slightly crinkled texture; in the upper center, a small green mound of chopped scallions; on the right side, thick, pale yellow udon noodles coated in a rich, golden-brown sauce; and at the bottom, orange carrot pieces and light yellow lotus root slices partially submerged in the same sauce. The colors and textures are distinct, with the dark beef, bright green scallions, smooth noodles, and the orange and pale root vegetables placed in separate sections within the bowl. 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

I have a soft spot for Japanese comfort food, and this Japanese Beef Curry Udon Soup Recipe hits all the right notes. The tender beef, chewy udon, and savory curry broth come together to create a satisfying meal that feels like a hug in a bowl.

Depth of Flavor: The Japanese curry roux provides a perfectly balanced base – not too spicy, just rich and hearty.
Quick to Prepare: With thinly shaved steak and frozen udon, it comes together in under an hour without losing any flavor.
Versatility: You can easily customize veggies and garnishes to make it your own cozy bowl.
Perfect for Any Season: Warm and comforting in the winter, yet light and flavorful enough to enjoy any time of year.

Ingredients & Why They Work

Every ingredient in this Japanese Beef Curry Udon Soup Recipe plays a vital role to build those complex, comforting flavors. Here’s why I trust each one and a tip or two to shop smart.

Flat lay of thinly shaved raw beef steak arranged in delicate folds, two bundles of thick frozen udon noodles, a small white ceramic bowl filled with cubed golden Japanese curry roux blocks, a medium diced yellow onion, a handful of bright orange baby carrots halved lengthwise, several slices of fresh white lotus root, a small white bowl holding minced fresh garlic, four thinly sliced green onion stalks neatly fanned out, a small white bowl with bright red ketchup, a small white bowl containing dark soy sauce, a small mound of freshly minced ginger paste on a white plate, and a small white bowl of golden toasted sesame seeds 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: I love using a good quality chuck roll like US wagyu – it cooks quickly and stays tender.
Frozen premium udon noodles: These save time and deliver that authentic chewy texture I adore.
Japanese curry roux base: Golden Curry is my go-to for a consistently rich flavor without overpowering spice.
Yellow or white onion: Adds sweetness and depth once caramelized gently in the pot.
Carrots: Baby carrots halved add bite-sized sweetness and color to your soup.
Lotus root (optional): If you can find it, lotus root slices bring a lovely crunchy contrast.
Fresh garlic: Freshly minced garlic lifts the entire dish with its aromatic punch.
Green onions: Thinly sliced, they add brightness and freshness at the end.
Ketchup and soy sauce: These umami boosters deepen the savory-sweet balance in the curry soup.
Ginger paste or fresh ginger: Optional but highly recommended for subtle warmth and depth.
Water: The base for your broth, you want clear water without impurities to keep flavors clean.
Olive or neutral oil: For stirring and browning – I usually use olive, but vegetable oil works too.
Toasted sesame seeds (optional): A final sprinkle adds a nutty aroma and a little crunch to your beef topping.

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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

This Japanese Beef Curry Udon Soup Recipe is one I tweak often, and I encourage you to do the same! Whether you want it meatier, more veggie-packed, or adjusted for spice, feel free to make it yours.

Variation: I sometimes swap beef for thinly sliced pork or chicken thighs, which soak up the curry broth beautifully too—give it a try!
Vegetarian: You can swap beef with firm tofu and use vegetable broth to make a hearty vegetarian version that still delivers on flavor.
Add more veggies: Mushrooms or spinach work wonders; simply toss them in during the last few minutes of simmering.
Make it spicier: Add a touch of chili oil or Japanese shichimi pepper for an extra kick without overpowering the curry’s delicate balance.

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

The image shows a bowl of soup with thick udon noodles being lifted by black chopsticks from the center right. The bowl is white with a black paint-like pattern on the rim. The soup has a rich broth with a yellowish-brown color. On the left side, there is a pile of tender, thinly sliced cooked beef with a brown color and a slightly textured surface. Below and around the beef are bright orange carrot pieces and pale yellow lotus root slices with distinctive holes. Some green herbs are visible behind the beef. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up Udon Noodles

First, bring a medium pot of water to a rolling boil. When you’re almost ready with your broth and beef, toss in the frozen udon noodles. They only need 1-2 minutes to warm through — trust me, overcooking them makes them too soft and slippery. Drain and divide them straight into serving bowls so they’re ready when your soup is done.

Step 2: Sear the Beef

Heat a good swirl of olive oil in a large pot over medium-high heat. When it’s hot, add your thinly shaved beef and stir frequently for about 2 minutes until cooked through. Season lightly with salt and transfer it to a plate, covering with foil to keep warm. This quick sear locks in juiciness — don’t skip it!

Step 3: Cook the Veggies

Lower the heat to medium and add a little more oil if needed. Toss in the diced onions and cook gently for around 4 minutes until translucent and sweet. Add your lotus root slices now if you’re using them; cook together for another few minutes. This slow cooking brings out the natural sweetness that complements the curry.

Step 4: Build the Broth

Stir in the garlic and cook for about a minute until fragrant. Pour in the water and bring the pot to a gentle simmer. Add carrots, ketchup, ginger paste (if using), and soy sauce. These ingredients balance the curry’s richness with subtle sweetness and umami.

Step 5: Add the Curry Roux

This step can be tricky, so here’s my tip: chop the curry roux block into small pieces, then dissolve them gradually through a fine mesh strainer directly into the simmering soup. This way, you avoid any clumps and get a silky smooth broth. Stir gently as it thickens to your desired consistency.

Step 6: Bring It All Together

Once the broth is ready, ladle it evenly over your noodles in the serving bowls. You can scoop out the veggies first to divide them more evenly if you like. Top with that beautifully seared beef, sprinkle on toasted sesame seeds, and finish with a handful of sliced green onions.

Top Tip

I’ve made Japanese Beef Curry Udon Soup Recipe dozens of times, and a few tips really transformed it for me. Here’s what I’ve learned so you don’t have to waste any bites.

Chop the curry carefully: Breaking down the curry block into small pieces and dissolving it through a strainer makes the broth silky rather than chunky.
Don’t overcook udon: Frozen udon cooks fast—no more than 2 minutes. Overdone noodles lose their fun, chewy texture.
Sear beef quickly: Because the steak is thin, high heat and quick cooking keep it tender and juicy.
Balance flavors at the end: Taste your broth after adding ketchup and soy sauce—adjust seasonings to keep the curry broth perfectly savory and slightly sweet.

How to Serve Japanese Beef Curry Udon Soup Recipe

Japanese Beef Curry - Serving Suggestion

Garnishes

My absolute favorites for garnishing are the sliced green onions and toasted sesame seeds—the green onions add a pop of fresh color and bite, while the sesame seeds bring a nutty crunch. Sometimes I throw on a soft-boiled egg for extra richness, especially on chillier nights.

Side Dishes

I like to keep it simple with some crunchy pickled vegetables on the side or a small bowl of steamed rice if anyone wants a little extra carb. Japanese pickled cucumbers or a simple seaweed salad are lovely complements to the warmth of the curry udon soup.

Creative Ways to Present

For special occasions, I love serving the soup in wide, shallow bowls to showcase all the colorful veggies, beef slices, and noodles. Adding edible flowers on top for a pop of color or using handcrafted Japanese-style bowls makes the meal feel extra thoughtful and festive.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, you can store any leftover curry broth and veggies in an airtight container in the fridge for up to 3 days. Keep the noodles and cooked beef separate if possible; this prevents sogginess and helps keep everything tasting fresh.

Freezing

I haven’t tried freezing the entire assembled dish because udon noodles don’t freeze well. However, the curry broth and cooked beef freeze beautifully. Freeze them in portions and simply thaw overnight in the fridge when you want an easy meal starter.

Reheating

Reheat the curry broth gently on the stove, stirring occasionally. To preserve the noodle texture, warm your frozen udon quickly in boiling water right before serving, then add the hot broth and beef on top. This way everything tastes freshly made.

Frequently Asked Questions:

Can I use fresh udon noodles instead of frozen?

Yes! Fresh udon noodles work wonderfully but require less cooking time—usually only 30 seconds to warm in boiling water. Just be careful to avoid overcooking so they keep their wonderfully chewy texture.

Is the Japanese curry roux very spicy?

Most Japanese curry roux, including the Golden Curry brand I recommend, has a mild to moderate spice level. It’s warm and aromatic, but not overwhelmingly hot, making it great for all palates, including kids. You can always add chili oil or pepper for extra heat if you want.

Can I make this recipe vegetarian or vegan?

Definitely! Swap the beef for firm tofu or mushrooms and use vegetable broth. Also, check the curry roux ingredients; some brands contain animal products, so look for a vegan-friendly option. Fresh veggies and seasonings will keep the dish flavorful and satisfying.

What’s the best way to avoid clumpy curry broth?

The key is to chop the curry roux into small pieces and dissolve it through a fine mesh strainer as it melts into the simmering broth. Stir continuously but gently, allowing it to blend smoothly without lumps. This technique always gives me a velvety, lump-free curry soup.

Final Thoughts

I truly treasure this Japanese Beef Curry Udon Soup Recipe because it’s both a quick fix and a soul-soothing meal all in one. It’s perfect for nights when you want to treat yourself without fuss, and every time I make it, I’m reminded how great simple, thoughtful ingredients can taste. Give it a go — I promise you’ll want seconds!