15-Minute Tomato Beef Curry Udon

If you’re feeling lazy but craving for something cosy and comforting, this 15-minute tomato beef curry udon is the perfect meal!

watch how to make tomato beef curry udon

what is tomato beef curry udon?

Tomato beef curry udon is the kind of noodle bowl that hits the spot when you’re craving something rich, warm, and satisfying.

It takes the deep, comforting flavour of Japanese curry, adds the tangy sweetness of fresh tomatoes, and brings it all together with tender slices of beef.

The broth is light but packed with umami, and the thick udon noodles soak up all that goodness. It’s cosy, flavourful, and perfect for a chill night in.

why you’ll love this recipe

Rich, Savoury Broth – The combination of tomato, beef, curry, and dashi creates a deep, umami-packed soup that’s both hearty and comforting.

Quick & Easy – Minimal prep and simple steps make this an easy weeknight meal.

Comforting Texture – Thick, chewy udon noodles make every bite very satisfying!

Customisable – Add your favourite vegetables or spice it up with chilli oil.

ingredients

• 1 large tomato
• 1 whole pak choi
• 200g thinly sliced hotpot beef
• 1/2 white onion, sliced
• 1 tbsp tomato paste 
• 3 cups dashi 
• 1 Japanese curry block
• 2 tsp soy sauce
• 1 tsp sugar
• 1 serving udon
• Chopped green onions (garnish)

how to make 15-minute tomato beef curry udon

1. Score an X on the tomato skin and pour boiling water over it. Peel and dice once cooled.
2. Blanch vegetables for 2 minutes, then set aside. In the same water, blanch beef for 2 minutes to remove excess oil and fat. Set aside.
3. In a pot over high heat, sauté onions in oil for 1–2 minutes until aromatic. Add tomato paste and cook for 30 seconds.
4. Stir in diced tomatoes and cook for 1 minute until softened. Add soy sauce and sugar.
5. Pour in dashi stock and add Japanese curry cube (use a strainer to help it melt evenly). Cover and simmer for 5 minutes.
6. Add beef back into the curry.
7. Cook udon noodles according to package instructions and add to the curry.
8. Garnish with chopped green onions and serve.

my top tips for making the best tomato beef curry udon

1. Peel the tomato – For a tomato-based broth, I usually like to remove the skin as it helps the tomato melt down smoothly, which can create a richer and more velvety broth.
2. Blanch the beef – Sometimes I ignore this step, but recently I’ve started doing this when using thin-sliced beef (the ones you buy for hotpot). I like to briefly blanch the beef to remove excess fat and oil to keep the broth from becoming overly oily.
3. Simmer for flavour – Let the soup simmer for at least 5 minutes to deepen the tomato flavour and allow everything to meld together!

check out more

• Tomato beef rice noodle soup
• Tomato egg udon noodle soup
• Tomato beef noodle soup

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