There are few things more comforting than a steaming bowl of noodles, especially when it’s rich, savory, and full of soul-warming flavors. One of my favorite go-to recipes on days when I want something quick, satisfying, and a little bit different is Tomato Curry Udon. This dish blends the deep, mellow warmth of Japanese curry with the bright, slightly acidic notes of tomato, creating a perfect balance that’s both familiar and refreshingly unique.
One of the things I love about this recipe is how adaptable it is. You can make it with fresh tomatoes when they’re in season, or you can use canned tomatoes from your pantry if you’re short on time. Frozen or fresh udon noodles work just as well, and you can switch out water for vegetable stock to deepen the umami. A swirl of egg adds a silky texture, while green onions on top give it a burst of freshness and color.
Tomato Curry Udon
Ingredients
Instructions
-
Prepare the vegetables
Slice the onion into thin strips. If you’re using a fresh tomato, cut it into bite-sized chunks. Canned tomatoes work well too. Just be sure to drain off any excess liquid if it's too watery.
-
Sauté for flavor
In a medium pot over medium heat, melt the butter. Add the onion and tomato and sauté until the onions are translucent and the tomatoes start to soften and release their juices. This usually takes about 3 to 4 minutes.
-
Build the base
Pour in the water or vegetable stock. Bring it to a boil, then lower the heat to a gentle simmer.
-
Add the curry roux
Add the curry block to the pot. Stir until the roux is completely dissolved and the broth thickens slightly.
-
Add the noodles and egg
Drop in the udon noodles and cook for about 1 minute if you're using pre-cooked or frozen ones. While stirring gently, drizzle in the beaten egg. The egg will form soft, silky ribbons as it cooks in the hot broth.
-
Serve and garnish
Once everything is heated through, pour the curry udon into a bowl. Top with chopped green onions for a fresh, crunchy finish.
Note
- Add tofu cubes, mushrooms, or spinach for extra nutrition.
- For a spicier version, use hot curry roux or add a dash of chili oil before serving.
- If you want a creamier texture, add a splash of milk or a spoonful of cream after adding the curry roux.
- You can also make this dish ahead of time. Just keep the noodles separate until you're ready to serve to avoid them getting too soft.
