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Vegan Curry Udon

The best homemade curry udon made completely from scratch with 100% plant-based ingredients. A healthy, hearty, and comforting Japanese classic!
Prep Time10 mins
Cook Time35 mins
Course: Main Course
Cuisine: Japanese, Vegan
Servings: 4


  • 2 tbsp oil (vegetable, canola, olive, avocado, etc)
  • 3 tbsp all purpose flour
  • 2 tbsp curry powder
  • ½ onion sliced
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 3 cups vegetable broth
  • ½ cup applesauce
  • 2 tbsp tomato paste
  • 2 tbsp Japanese Worcestershire sauce
  • 1 zucchini sliced 1" thick
  • 4 oz mushrooms quartered
  • 14 oz block of tofu cubed
  • 4 servings udon noodles
  • shichimi togarashi optional for garnish
  • salt & pepper to taste


  • Heat oil in a pan over medium low heat. When hot, add in flour and stir constantly until it turns light brown, about 15-20 minutes.
  • Once brown, add in curry powder and mix briefly, about 30 seconds. Take off from the heat and set aside the roux. 
  • Add garlic, ginger, onions, carrots, and celery to a large pot with oil or a splash of water. Cook until onions turn translucent.
  • Add veg broth, applesauce, tomato paste, and Worcestershire sauce. Bring to a boil, add roux, then lower heat and simmer for 5-10 minutes, stirring occasionally to dissolve the roux.
  • Add zucchini and mushrooms and continue to cook until tender. Taste and add salt/pepper as needed.
  • In the meantime, prepare the udon noodles according to the package instructions. Rinse and drain, then set aside.
  • Make sure the roux has completely dissolved in the soup, then add tofu and gently mix. Turn off heat.
  • Divide noodles into bowls and spoon curry mixture over top. Sprinkle with shichimi togarashi for a spicier flavor. Enjoy!


*For substitution suggestions, refer to the above paragraph in the post titled "Substitutions".