• YuHua Golnick

Vegan Katsu Curry Noodle Soup

Updated: Oct 5, 2020

Crispy Tofu Katsu with creamy chickpea curry is your next go to noodle soup.

This noodle soup is perfect for the days when you miss curry, chicken and noodle. Why not put it all together to make this awesome noodle soup?

This yellow curry is probably my favorite as that its the one that I grew up eating but it is also very convenient.


  1. Make the curry first by sautéing the vegetables together, add water and curry cubes. Simmer until thickened.

  2. Make Katsu by making batter with flour, water and corn starch. Lastly coat with Panko and pan fry until crispy.

  3. Boil your favorite noodle!

  4. Plate by adding noodle to bowl followed by curry and tofu katsu!

  5. Enjoy while hot! (IT IS THAT EASY!)

Here's how I cook the tofu katsu:

Vegan Katsu Curry Noodle Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 3 large bowls


  • 24oz or about 3 cups noodle of your choice. (I used angel hair)

  • 1 yellow onion diced

  • 1/2 cup mixed vegetables (peas and carrots)

  • 3 thick slices of firm tofu

  • 1 can of chickpea

  • 1 head of broccoli or other vegetable of chocie

  • 1/2 box of Golden curry cubes

  • 1/2 cup all purpose flour

  • 1 tbsp cornstarch

  • 1 tsp baking soda

  • 1 tsp salt

  • 1/2 cup room temperature water

  • 1 cup of Panko breadcrumb

  • Cooking Oil


  1. Heat a pan with 1 tbsp of oil. Saute onion, vegetables until translucent. (pre-cook any frozen vegetables if using)

  2. Add 2 cups of water and add curry cubes. Mix and simmer until thickened a little bit. About 5-10 minutes. Turn off heat while making tofu katsu.

  3. Drain excess water from tofu. Pat dry and cut into 3 thick "chicken"slices.

  4. Combine flour, cornstarch, baking soda, salt and water and mix well.

  5. Dip tofu in batter and shake off excess.

  6. Coat with panko and set aside. Repeat with remaining two pieces.

  7. Heat a pan with 1/4 cup of oil over medium low heat. (You don't want it too high or else it will brown too fast or even burn it!)

  8. Drop tofu katsu into hot pan and cook until golden brown. About 6-8 minutes.

  9. Flip and cook for another 6-8 minutes.

  10. Transfer to paper towel lined plate to drain excess oil.

  11. Heat curry over medium low heat.

  12. Cook noodle base on instructions.

  13. Cut tofu cutlet into 4-5 pieces.

  14. To assemble the noodle soup, get a heated bowl or pour hot water into it and let it sit for 30 second. (this prevents the soup to cool too fast! but totally optional!)

  15. Pour curry into bowl, noodle and finish it off with tofu katsu!

  16. Serve hot and enjoy!

©2020 by Gobblelickcious.