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Japanese Curry Soup

A comforting soup featuring tender chicken, fresh vegetables, and thick udon noodles in a savory curry broth.

35 minEasyServes 4480 cal/serving

JapaneseSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreeShellfish-FreeNightshade-Free

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Ingredients

  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken thighs, cubed
  • 1 yellow onion, sliced
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 4 cups chicken broth
  • 4 oz Japanese curry roux blocks, chopped
  • 14 oz fresh udon noodles
  • 2 green onions, chopped

Instructions

  1. 1

    Heat 1 tbsp vegetable oil in a large pot over medium heat.

  2. 2

    Add 1 lb cubed boneless skinless chicken thighs and cook for 5 minutes until lightly browned.

  3. 3

    Add 1 sliced yellow onion, 2 sliced carrots, 2 minced garlic cloves, and 1 tsp grated fresh ginger, and stir for 3 minutes until softened.

  4. 4

    Pour in 4 cups chicken broth and bring to a simmer.

  5. 5

    Cover and simmer for 10 minutes until vegetables are tender and boneless skinless chicken thighs reaches an internal temperature of 165°F.

  6. 6

    Remove from heat, add 4 oz chopped Japanese curry roux blocks, and stir until dissolved.

  7. 7

    Add 14 oz fresh udon noodles and cook for 3 minutes over low heat.

  8. 8

    Ladle into bowls and top with 2 chopped green onions.

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Questions

What internal temperature should Japanese Curry Soup reach?

For Japanese Curry Soup, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Can I use chicken breasts instead of chicken thighs in Japanese Curry Soup?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Japanese Curry Soup uses 1 lb boneless skinless chicken thighs, cubed.

Can I make Japanese Curry Soup gluten-free?

Yes. The gluten in Japanese Curry Soup is 14 oz fresh udon noodles. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Japanese Curry Soup?

One serving (the recipe makes 4) is about 480 calories, with 32 g protein, 52 g carbohydrate and 16 g fat, plus 4 g fiber and 980 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Japanese Curry Soup?

Refrigerate Japanese Curry Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The udon will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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