Kyoto-Style Curried Broth with Udon Noodles



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 10 Minutes
Cooking: 15 Minutes

This dish is called ‘Kyoto-style’ because it features two of Kyoto’s specialty ingredients: dashi and aburaage (thin, fried tofu). Thickened curry broth and fried tofu combined with the sweetness of spring onions is happiness in a bowl.



  • 4 aburaage (thin, fried tofu )
  • 1.2 litres (42 fl oz) Basic Dashi Stock (or use powdered dashi), with an extra 2 g (1⁄16 oz) dashi powder added
  • 16 spring onions (scallions), sliced into thick diagonal pieces


  • 90 ml (3 fl oz) soy sauce
  • 4 teaspoons light brown sugar
  • 1 kg (2 lb 4 oz) frozen udon noodles or 400 g (14 oz) dried udon noodles
  • 4 teaspoons mild curry powder
  • ¼ cup (35 g) arrowroot or cornflour (cornstarch)


Put the fried tofu in a colander. Pour boiling water over the tofu to remove the excess oil. Cut each piece of tofu into eight strips.

Heat the dashi in a saucepan over medium heat. Add the soy sauce and sugar and keep warm.

Cook the udon noodles according to the packet instructions, then drain.

Mix the curry powder, arrowroot and 75 ml ( fl oz) water in a small bowl and stir until there are no lumps. Pour the mixture into the dashi and mix well. Simmer for 2 minutes, until the broth thickens. Add the noodles and sliced spring onion and cook until heated through.

Divide the broth and udon noodles among four bowls.