This dish combines savory curry flavors and creamy milk to create a velvety, well-balanced soup that is both satisfying and comforting.
If you like udon, check out my BEEF YAKI UDON STIR FRY RECIPE and CREAMY MISO MUSHROOM UDON RECIPE!
WHAT IS MILK CURRY UDON SOUP?
Milk curry udon is a twist on traditional Japanese curry udon. The addition of milk or cream gives the broth a velvety and smooth texture. It is a perfect fusion dish for anyone who loves the warmth of curry but craves the richness of creamy broth. This dish blends the savory curry with the richness of milk to create a well-balanced soup that is perfect for anyone who enjoys a hearty, comforting meal. Milk curry udon is easy to make and perfect for a weeknight dinner!
WATCH MILK CURRY UDON RECIPE VIDEO BELOW:
INGREDIENTS:
- Beef Slices
- Udon Noodles
- Onion
- Mushroom
- Garlic
- Japanese Curry Mix
- Milk or Heavy Cream
- Soy Sauce
- Water
- Green Onion
HOW TO MAKE MILK CURRY UDON NOODLE SOUP:
Cook the Udon Noodles
In this recipe, I used frozen udon noodles. If you are using fresh or frozen udon noodles, cook them according package instructions. Once cooked, drain the noodles, rinse under cold water, and set them aside.
Saute the Aromatics
In a small pot, add 1 tbsp of oil and heat over medium heat. Add minced garlic and sliced onion. Saute for 1-2 minutes, or until fragrant. Add mushroom and saute for another 1-2 minutes until soft.
Build the Broth
Add soy sauce, chicken broth, and beef slices. Bring the soup to a boil. Once boiling, bring it down to a simmer and cover the pot with a lid. Let is simmer for 3 minutes. Then add soy sauce, chicken broth, and beef slices. Bring the soup to a boil. Once boiling, bring it down to a simmer and cover the pot with a lid. Let is simmer for 3 minutes.
Add the Milk
Add milk or heavy cream and Japanese curry roux. Stir well until the curry roux is dissolved.
Add Udon Noodles and Serve
Add cooked udon noodles. Garnish with chopped green onions. Serve hot and enjoy!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Print
Milk Curry Udon Noodle Soup
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
Description
This dish combines savory curry flavors and creamy milk to create a velvety, well-balanced soup that is both satisfying and comforting.
Ingredients
- 5–6 Beef slices
- 1 Serving Frozen Udon Noodles
- 1/4 Onion, sliced
- 1/3 cup Shimeji Mushroom
- 3 clove garlic, minced
- 1 block of Japanese curry roux (or 1/8 of the whole package)
- 1 1/2 – 2 cups chicken broth
- 1/2 cup milk or heavy cream
- 1 tbsp Soy Sauce
- 1 green onion, chopped (for garnish)
Instructions
- Cook the frozen udon noodles according to package instructions. Drain the noodles and set them aside.
- In a small pot, add 1 tbsp of oil and heat over medium heat. Add minced garlic and sliced onion. Saute for 1-2 minutes, or until fragrant. Add mushroom and saute for another 1-2 minutes until soft.
- Add soy sauce, chicken broth, and beef slices. Bring the soup to a boil. Once boiling, bring it down to a simmer and cover the pot with a lid. Let is simmer for 3 minutes.
- Add milk or heavy cream and Japanese curry roux. Stir well until the curry roux is dissolved.
- Add cooked udon noodles. Garnish with chopped green onions. Serve hot and enjoy!
Notes
- Adjust the amount of chicken broth based on the size of your pot.
This is my new favorite meal!! It is perfectly seasoned, so warm and comforting. I ate it exactly how it is in the recipe, but may try some chili oil in the future if I’m craving something spicy. Highly recommend this recipe!!
★★★★★
Thank you for trying the recipe! I’m so glad you like it!!!
What kind of beef slices are you using? Is it just thinly sliced raw beef? Thanks!
Yes, I got shabu/hot pot sliced beef, they’re just very thinly sliced beef.