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 each) premium frozen udon noodles; 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; 1 tbsp ginger paste or freshly minced ginger (optional); ~3.5 oz Japanese curry roux base (Golden Curry brand, 1 small package or half a large package); 2 tbsp ketchup; 2 tbsp soy sauce; 4 1/2 cups water; Olive oil or neutral oil (for cooking); Toasted sesame seeds (optional, for topping the steak)

There’s something incredibly comforting about a warm bowl on a chilly day, and this Japanese Beef Curry Udon Soup Recipe hits all the cozy notes. Thick curry broth, tender beef, and those chewy udon noodles create a perfect harmony you’ll find yourself craving again and again.

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

Honestly, I’m always excited when I get to make Japanese Beef Curry Udon Soup because it’s such an effortless way to impress. This dish balances rich curry flavor with soft noodles and melt-in-your-mouth beef — all in one bowl. It’s perfect for a filling weeknight meal or when you want something special without fuss.

Hearty and comforting: The broth is thick and flavorful, making every spoonful super satisfying.
Quick to prepare: Using frozen udon and curry roux saves time but still feels homemade.
Customizable: You can add whatever veggies you like or swap beef for chicken if you prefer.
Instagram-worthy presentation: The glossy noodles, tender beef, and vibrant garnishes make it a feast for the eyes too!

Ingredients & Why They Work

Each ingredient in this Japanese Beef Curry Udon Soup Recipe plays a vital role to build layers of flavor and texture. The curry roux provides a rich, savory base; the thinly sliced beef cooks quickly and stays tender; and the udon noodles soak up all those incredible flavors while staying delightfully chewy.

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: I use US Wagyu chuck roll because it’s tender and cooks faster than thick-cut beef.
Premium frozen udon noodles: Look for fresh or frozen udon to get that bouncy, thick noodle experience.
Japanese curry roux base: Golden Curry is my go-to—it melts smoothly and strikes a perfect balance between sweet and spice.
Yellow or white onion: Adds gentle sweetness and depth when sautéed before the broth.
Carrots: I usually use baby carrots cut lengthwise for quicker cooking and a nice crunch.
Poached lotus root slices (optional): They add an appealing crunch and slight earthiness if you can get them.
Freshly minced garlic: Provides that punchy aroma that makes the soup irresistible.
Green onions: Thinly sliced, they bring a fresh, light bite as a garnish.
Ketchup: Surprising but essential—it adds a subtle tang and depth to the curry flavors.
Soy sauce: Balances savory umami and saltiness in the broth.
Ginger paste or minced ginger (optional): Adds warmth and a gentle zing that complements the curry perfectly.
Water: The base liquid, which the curry roux thickens into that luscious broth.
Olive or neutral oil: For sautéing the beef and onions without overpowering the flavors.
Toasted sesame seeds (optional): A nutty touch that I love sprinkling on top of the beef before serving.

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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 love adapting this Japanese Beef Curry Udon Soup Recipe depending on what I have in the kitchen. Whether it's adding more veggies for some crunch or switching the protein, there's tons of room to make this dish your own.

Variation: Sometimes I swap the beef for thinly sliced chicken thighs or tofu for a vegetarian twist, and it still turns out satisfying and rich.
Add more veggies: Feel free to toss in mushrooms, bok choy, or bell peppers if you want more color and nutrition.
Spice it up: If you like heat, a little chili oil or shichimi togarashi sprinkled on top takes it to the next level.

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: Prep and cook the noodles

Start by bringing a medium pot of water to a boil for your udon noodles. You'll want to cook them just before you finish the soup since frozen udon only needs about 1-2 minutes to heat through. Once ready, drain and place the noodles directly into your serving bowls to warm them up. This prevents the noodles from sticking later on and keeps everything hot when serving.

Step 2: Cook the beef

Heat a generous swirl of oil over medium-high heat in your large pot or pan. Once it’s hot, add the thinly sliced steak. Cook it fast and keep stirring to avoid overcooking, about 2 minutes until it’s just done. Remove the beef to a plate and season lightly with salt. Cover with foil to retain warmth while you finish the soup.

Step 3: Build the curry broth

Reduce your heat to medium and add a bit more oil if the pot looks dry. Toss in diced onions and cook, stirring occasionally, until soft and translucent — about 4 minutes. Add the lotus root slices if using, and cook everything together for another 1-3 minutes. When the onions smell sweet and tender, stir in freshly minced garlic and cook for another minute until fragrant.

Step 4: Simmer veggies and dissolve curry

Pour in 4 ½ cups of water and bring the mixture to a gentle simmer. As it heats, add carrots, ketchup, ginger paste (if using), and soy sauce. Chop your Japanese curry roux block into small chunks. To get a smooth curry base without lumps, I always push these chunks through a fine mesh strainer into the pot, stirring until fully dissolved. Trust me, this step makes a huge difference!

Step 5: Assemble the bowls

With your soup ready and silky smooth, ladle it over the noodles in each bowl. To evenly share all the veggies, I like to scoop some out first before pouring the broth. Then top each serving with that beautifully cooked beef. For an extra touch, sprinkle toasted sesame seeds and green onions over the top for fresh color and nutty crunch.

Top Tip

Making a great Japanese Beef Curry Udon Soup Recipe is all about balancing flavors and textures. Over the years, I’ve learned a few hacks that make this soup really sing and will help you avoid common blunders.

Don’t overcook the beef: Thin slices cook quickly—seal the heat fast and remove immediately to keep the meat tender.
Use the fine mesh strainer for curry: This little trick prevents pesky chunks of roux in your soup, giving you that smooth restaurant-quality broth.
Choose thick, chewy udon: Fresh or frozen udon noodles will hold up best in the curry broth without getting mushy.
Don’t skip garnishes: Green onions and toasted sesame seeds bring freshness and texture that elevate the whole bowl.

How to Serve Japanese Beef Curry Udon Soup Recipe

Japanese Beef Curry Udon - Serving Suggestion

Garnishes

I always finish mine with sliced green onions because they add a bright, fresh kick that balances the rich curry. Toasted sesame seeds are my secret weapon for a subtle nutty crunch—don’t skip them. Sometimes a drizzle of chili oil gives a perfect little heat punch.

Side Dishes

Simple sides work best here—think a crisp cucumber salad or pickled vegetables to cut through the richness. For a heartier meal, I enjoy serving steamed edamame or a light seaweed salad on the side.

Creative Ways to Present

For special occasions, I like serving the soup in warmed ceramic bowls to keep everything cozy longer. Adding a decorative leaf of shiso or a small nori strip perched on the rim adds a lovely visual touch that makes dinner feel like an event.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. I usually keep the soup separate from the noodles if possible—udon tends to soak up too much broth if left together, so reheating tastes fresher when split.

Freezing

While you can freeze the curry soup base, I don’t recommend freezing the udon noodles as they can lose their texture. Freeze the soup in portions, and when ready, thaw and add freshly cooked or warmed noodles for the best experience.

Reheating

Heat the curry soup gently on the stove; avoid boiling to protect the flavors. Warm your noodles separately in hot water for a minute, then assemble fresh bowls to enjoy that chewy texture and vibrant taste.

Frequently Asked Questions:

Can I use other types of noodles instead of udon?

Udon is ideal because of its thick, chewy texture that holds up well to curry. However, if you can’t find udon, thick ramen or soba noodles can work in a pinch, though the experience will be a bit different.

What does the ketchup do in the curry broth?

Ketchup adds a subtle tang and slight sweetness that helps balance the rich and savory flavors of the curry. It’s a secret ingredient that gives the broth more complexity.

Is it okay to skip the lotus root?

Absolutely! Lotus root adds a crunchy texture and some earthiness, but it’s optional. The soup still tastes fantastic without it, especially if you aren’t able to find it.

How long will leftovers keep in the fridge?

Leftovers will keep well for up to 3 days in the refrigerator. Be sure to store the noodles separate from the soup if possible, and reheat gently to preserve texture.

Final Thoughts

Japanese Beef Curry Udon Soup Recipe has been one of my go-to comfort meals for years, especially when I want something cozy but impressive. I love how quickly it comes together without sacrificing any of those rich, soothing flavors. I’m confident you’ll find it just as rewarding to make and enjoy—it’s the kind of dish that feels like a warm hug in a bowl, every single time.