Japanese curry egg drop udon is a hearty and satisfying dish! Curry egg drop udon is like your typical Japanese curry udon, but made even better! Chewy udon noodles coated in a thick and flavourful curry broth, with the extra element of silky strands of beaten egg that will be enjoyed with each mouthful. This curry udon recipe is perfect for a winter dinner.

Curry Egg Drop Udon Noodles Photo for Pinterest.

Japanese curry udon, also known as Kare Udon, is a comforting bowl of chewy noodles coated in a thick and flavourful curry broth. It is no surprise that curry udon is a popular dish in Japan.

Another deliciously comforting Japanese dish is Japanese egg drop soup, or Kakitamajiru. This dish has a more delicate flavour and a lighter texture.

This curry egg drop udon recipe brings these two popular dishes together, giving you a hearty and satisfying dish to enjoy on a cold winter’s night!

An overhead shot of a bowl of curry egg drop udon soup.

WHAT YOU’LL NEED FOR THIS RECIPE

FOR THE SOUP BASE

Unsalted dashi Store-bought or homemade unsalted dashi will work for this recipe.

Mirin

Shoyu Shoyu is a general term for Japanese style soy sauce. It is made from fermented soybeans, wheat, salt, and water. If you do not have shoyu in your pantry, you can use regular soy sauce instead. However, do not use dark soy sauce, as it will affect the taste and colour of the dashi soup base.

Sugar

Salt

OTHER INGREDIENTS

Udon noodles Homemade or store-bought (frozen, shelf stable, or dried) udon noodles will work

Pork belly Thinly sliced

Onion Thinly sliced

Japanese curry Any instant Japanese curry

Eggs

OPTIONAL GARNISHES

Scallions Thinly sliced

Kamaboko Otherwise known as Japanese fish cake

two bowls of curry egg drop noodles garnished with thinly sliced spring onions and Japanese fish cake.

HOW TO MAKE CURRY EGG DROP UDON

To make the soup base, bring dashi to a simmer in a small to medium sized pot. Add mirin, shoyu, sugar, and stir to combine.

Boil the udon noodles as directed on the package. Rinse under cold water, drain, divide equally into 2 serving bowls, and set aside.

In a medium-sized pot, saute the pork belly until no longer pink in colour. Add onions and continue to saute until softened.

Add in the dashi soup base into the pot containing the cooked pork belly. Bring the soup base to a boil, then reduce to low heat immediately. Add the curry cubes and stir until dissolved. Continue to boil, stirring occasionally, until desired thickness is achieved. If the soup is too thick, add a little water to thin it out.

Meanwhile, beat 2 eggs in a small bowl. Once desired thickness of the curry broth is reached, while stirring the soup vigorously with chopsticks or a wooden spoon, slowly pour beaten eggs into the pot.

Pour curry broth over udon noodles, garnish with scallions, and serve immediately.

PRO TIPS

Types of udon noodles For the yummiest udon experience, use the freshest udon noodles you can get. For store bought udon noodles, there are dried and shelf stable options. While both versions are delicious, I would recommend the shelf stable udon noodles over the dried ones, for a more authentic bowl of udon noodle soup. However, if you have time and energy, go the extra mile, and make fresh udon noodles from scratch! These will give you the best result!

Chewy udon noodles coated and swimming in a thick and flavourful curry broth, that has silky strands of egg throughout.

Cooking udon noodles While the recipe says to cook the udon noodles as directed on the package, it might be a good idea to try a little piece of udon noodle to see if it is cooked properly. Ideally, you will want the texture to be al dente. This will prevent the noodles from getting too soggy as it sits in the soup base later on.

Making egg drip curry broth An egg drop broth has silky stands of egg. To achieve the best egg drop effect, beat the eggs in a small bowl, until all the egg whites have broken up and even consistency of the egg is achieved. To successfully make this egg drop curry broth, it is important to stir continuously the curry broth continuously while slowly pouring in the beaten egg. You will end up with delicate strands of egg in your curry broth.

Additional toppings Like with many of my recipes, I love the option of adding extra toppings! You can make this into a curry udon with katsu or tempura for some crunch!

Can you make curry udon in advance?

While curry egg drop udon is best eaten freshly made, you can also make this dish in advance. You can also make this recipe for meal prep. Simply make the curry egg drop broth, cook the udon noodles, and store them separately. At this point, you may choose to pack the broth and udon noodles in individual portions for ease of heating up later on.

To store the broth, refrigerate it in an air-tight container for up to 2 days. For the udon noodles, store them in either an air-tight container or zip-lock bags, and refrigerate for up to 2 days.

I do not recommend freezing the curry broth, as the texture of the egg will change during the freezing process.

Curry Egg Drop Udon

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Dinner

Cuisine Asian, Japanese

Servings 2 serves

Ingredients

6 cup dashi store-bought or homemade
6 tsp mirin
6 tsp shoyu or regular light soy sauce
6 tsp sugar
1 1/2 tsp salt
2 serves udon noodles*
3/4 Ib pork belly thinly sliced
1/2 onion thinly sliced
5 cubes Japanese curry
2 eggs

Optional garnish

1 stalk scallions thinly sliced

Instructions

To make the soup base, bring dashi to a simmer in a small to medium sized pot. Add mirin, shoyu, sugar, and stir to combine.
Boil the udon noodles as directed on the package. Rinse under cold water,drain, divide equally into 2 serving bowls, and set aside.
In a medium-sized pot, saute the pork belly until no longer pink in colour. Add onions and continue to saute until softened
Add in the dashi soup base into the pot containing the cooked pork belly. Bring the soup base to a boil, then reduce to low heat immediately. Add the curry cubes and stir until dissolved. Continue to boil, stirring occasionally, until desired thickness is achieved. If the soup is too thick, add a little water to thin it out.
Meanwhile, beat 2 eggs in a small bowl. Once desired thickness of the curry broth is reached, while stirring the soup vigorously with chopsticks or a wooden spoon, slowly pour beaten eggs into the pot.
Pour curry broth over udon noodles, garnish with scallions, and serve immediately.

Notes

*Types of udon noodles – For the yummiest udon experience, use the freshest udon noodles you can get. For store bought udon noodles, there are dried and shelf stable options. While both versions are delicious, I would recommend the shelf stable udon noodles over the dried ones, for a more authentic bowl of udon noodle soup. However, if you have time and energy, go the extra mile, and make fresh udon noodles from scratch! These will give you the best result!

Cooking udon noodles – While the recipe says to cook the udon noodles as directed on the package, it might be a good idea to try a little piece of udon noodle to see if it is cooked properly. Ideally, you will want the texture to be al dente. This will prevent the noodles from getting too soggy as it sits in the soup base later on.

Making egg drop curry broth – An egg drop broth has silky stands of egg. To achieve the best egg drop effect, beat the eggs in a small bowl, until all the egg whites have broken up and even consistency of the egg is achieved. To successfully make this egg drop curry broth, it is important to stir continuously the curry broth continuously while slowly pouring in the beaten egg. You will end up with delicate strands of egg in your curry broth.

Additional toppings – Like with many of my recipes, I love the option of adding extra toppings! You can make this into a curry udon with katsu or tempura for some crunch!

Did you make this recipe? Mention @therumblytummy_ and use the hashtag #therumblytummy !

Keyword easy weeknight dinner, noodle soup recipe, winter dinner idea

Curry Egg Drop Udon Soup