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5 from 2 votes

Vegan Curry Udon

This vegan curry udon is SO delicious with thick chewy noodles and flavorful curry sauce. The mushrooms and caramelized onions add so much umami richness with each slurp.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Curry, Main Course
Cuisine: Asian, Japanese
Keyword: Curry, noodles, udon
Servings: 2
Author: woonheng

Ingredients

  • ½ oz kombu
  • 8 pieces dried Shiitake mushrooms
  • 1 large onion thinly sliced
  • 2 large king oyster mushrooms julienned
  • 2 tablespoons curry powder separated (see instructions)
  • 2 servings of udon noodles used frozen (8.8oz or 250g each)
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • ½ teaspoon mushrooms seasoning
  • ½ teaspoon sugar optional
  • water
  • oil for cooking
  • cornstarch
  • chopped scallions
US Customary - Metric

Instructions

  • To prepare the kombu dashi, place kombu, mushrooms, and 2½ cups* of water in a small saucepan. Set to medium and turn off the heat right before it comes to a boil.
  • Strain to a large bowl or cup and reserve the mushrooms and kombu for other dishes. It should yield about 2¼ cups.
  • Next, heat a large non-stick skillet with a tablespoon of oil. Sauté mushrooms until a thin brown crust forms and is aromatic. Push the mushrooms to the side of the pan and sauté onion until tender, adding more oil if needed.
  • Stir in a tablespoon of curry powder and mix to combine.
  • Pour in the kombu dashi, mirin, soy sauce, mushrooms seasoning, sugar (if used), and add in the udon. Cover the pan with a lid and cook until flavors meld and the udon is fully cooked through.
  • Meanwhile, mix a teaspoon of cornstarch with 1 tablespoon of water until incorporated.
  • When the sauce has reduced to almost half, stir in the slurry for a thicker sauce. Note: See below for curry cubes option.
  • Taste test and adjust seasoning accordingly. Garnish with chopped scallions before serving.

Video

Notes

  • This kombu dashi recipe can be made ahead of time. *Add more water if you like it saucier. Reserve mushrooms and kombu for other dishes. 
  • If using curry cubes, skip the seasoning and cornstarch slurry. I highly recommend that you chop the curry cube into smaller pieces so it melts easily when you add that in. Some curry cubes are saltier than others, so please add them in slowly and adjust the taste accordingly.
  • Udon - I used Shirakiku Sanukiya udon noodles