Name: Katsu Curry Noodle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Japanese-Inspired
Ingredients: 2 teaspoons medium curry powder; ½ teaspoon sweet paprika; ½ teaspoon turmeric; ¼ teaspoon hot chilli powder; ½ teaspoon salt; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ¼ teaspoon ground fenugreek; ½ teaspoon mixed spice; 1 medium onion (or 2 shallots), thinly sliced; 1 garlic clove, finely chopped; 1 tablespoon vegetable oil; 1 teaspoon white sugar; 1 medium carrot, diced; 1 teaspoon plain flour; 1½ teaspoons katsu curry powder; ½ teaspoon garam masala; 1 teaspoon honey; 1 bay leaf; 2 teaspoons soy sauce; 750 ml (3 cups) stock (vegetable or chicken); 75 g edamame beans (fresh or frozen); 150 g raw prawns (deveined), cooked chicken, or shiitake mushrooms; 100 g udon noodles

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Short description

Katsu curry noodle soup combines the comforting flavors of Japanese curry with the warmth of a hearty noodle bowl. Featuring aromatic spices, caramelized onions, and your choice of prawns, chicken, or mushrooms, this dish is rich, satisfying, and perfect for cozy meals.

Why You’ll Love This Recipe

Brings together two favorites: Japanese katsu curry and noodle soup.
Customizable with prawns, chicken, or vegetarian options.
Flavor-packed curry broth infused with homemade spice blend.
A complete meal with protein, vegetables, and noodles.
Comforting, aromatic, and deeply satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Katsu Curry Powder

2 teaspoons medium curry powder
½ teaspoon sweet paprika (not hot)
½ teaspoon turmeric
¼ teaspoon hot chilli powder
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground fenugreek
½ teaspoon mixed spice

Katsu Curry Sauce (optional, for rice dishes)

1 medium onion (or 2 shallots), thinly sliced
1 garlic clove, finely chopped
1 tablespoon vegetable oil
1 teaspoon white sugar
1 medium carrot, diced
1 tablespoon plain flour
2 teaspoons curry powder
½ teaspoon garam masala
1 teaspoon honey
1 bay leaf
2 teaspoons dark soy sauce
300 ml stock

Katsu Curry Noodle Soup

1 medium onion (or 2 shallots), thinly sliced
1 garlic clove, finely chopped
1 tablespoon vegetable oil
1 teaspoon white sugar
1 medium carrot, diced
1 teaspoon plain flour
1 ½ teaspoons katsu curry powder
½ teaspoon garam masala
1 teaspoon honey
1 bay leaf
2 teaspoons soy sauce
750 ml (3 cups) stock (vegetable or chicken)
75 g edamame beans (fresh or frozen)
150 g raw prawns (deveined), cooked chicken, or shiitake mushrooms
100 g udon noodles

Directions

Make the katsu curry powder

Mix all the spices in a small bowl until well combined. Set aside.

Make the katsu curry sauce (optional, for serving with rice)

Heat oil in a small pan and cook onion and garlic over low heat for 5 minutes. Add sugar and continue cooking for 10–15 minutes until caramelized.
Stir in carrot and cook for 5 minutes.
Add flour, curry powder, and garam masala. Stir for 1 minute.
Add stock, honey, bay leaf, and soy sauce. Simmer for 10 minutes.
Strain through a sieve, return liquid to pan, and cook gently until thickened. Serve with breaded meat and rice.

Make the katsu curry noodle soup

Heat oil in a pan, then cook onion and garlic over low heat for 5 minutes. Add sugar and cook for another 10–15 minutes until caramelized.
Transfer onions to a large saucepan. Stir in flour, katsu curry powder, and garam masala. Cook for 1 minute.
Add carrot, stock, honey, bay leaf, and soy sauce. Simmer for 8 minutes, stirring occasionally.
Add udon noodles and cook for 5 minutes.
Stir in prawns, chicken, or mushrooms along with edamame beans. Simmer for 3–5 minutes until fully cooked and heated through.
Serve hot, garnished with extra soy sauce or herbs if desired.

Servings and timing

Serves 4.
Preparation time: 15 minutes.
Cooking time: 35–40 minutes.
Total time: about 50–55 minutes.

Variations

Swap udon noodles for ramen or rice noodles.
Make it vegetarian with mushrooms and tofu.
Add spinach, bok choy, or pak choi for extra greens.
Use miso paste in the broth for more umami.
Spice it up with extra chili flakes or sriracha.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove until hot. Add a splash of stock or water if needed to loosen the broth.
Not recommended for freezing, as noodles can lose texture.

FAQs

1. Can I use store-bought curry powder instead of making katsu curry powder?

Yes, but the homemade version has a more authentic and layered flavor.

2. Can I make this soup vegetarian?

Yes, simply use vegetable stock and mushrooms or tofu as the protein.

3. What type of noodles work best?

Thick udon noodles are ideal, but ramen or soba noodles also work.

4. Can I prepare the curry broth ahead of time?

Yes, you can make the broth up to 2 days in advance. Add noodles and protein just before serving.

5. How spicy is this soup?

It’s mildly spiced, but you can adjust chili powder to your taste.

6. Can I use frozen prawns?

Yes, thaw them fully before adding to the soup.

7. How can I thicken the broth?

Add an extra teaspoon of flour or simmer longer to reduce the liquid.

8. Can I add coconut milk?

Yes, stir in half a cup of coconut milk for a creamier broth.

9. What toppings go well with this soup?

Fresh coriander, spring onions, sesame seeds, or a soft-boiled egg make great toppings.

10. Can I serve this with rice instead of noodles?

Yes, just skip the noodles and ladle the curry broth over steamed rice.

Conclusion

Katsu curry noodle soup is a flavorful fusion of Japanese curry and comforting noodle soup. With its aromatic broth, hearty vegetables, and choice of protein, it’s a versatile and satisfying dish. Perfect for a warming dinner, this recipe lets you enjoy the essence of katsu curry in a comforting bowl of noodles.

Katsu Curry Noodle Soup

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Author: Maggie
Total Time: 55 minutes
Yield: 4 servings
Diet: Halal

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Description

Instructions

Mix all the curry powder spices in a small bowl and set aside.
Heat oil in a pan, cook onion and garlic over low heat for 5 minutes. Add sugar and cook another 10–15 minutes until caramelized.
Transfer onions to a large saucepan. Stir in flour, katsu curry powder, and garam masala. Cook for 1 minute.
Add carrot, stock, honey, bay leaf, and soy sauce. Simmer for 8 minutes, stirring occasionally.
Add udon noodles and cook for 5 minutes.
Stir in prawns, chicken, or mushrooms along with edamame beans. Simmer for 3–5 minutes until fully cooked and heated through.
Serve hot, garnished with extra soy sauce or herbs if desired.