Japanese Chicken Curry Soup
Serves
|
Preparation
|
Cooking
|
Difficulty
|
| 4 | 5 min | 30 min | Easy |
Ingredients
- 1 packet Fantastic Hokkien Fresh Noodles
- 2 tbsp vegetable oil
- 1 onion, finely diced
- 500g chicken mince
- 1L chicken stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 180g Japanese curry cubes
- 200g shiitake mushrooms
For Garnish
- 1 nori sheet, finely sliced
- 100g enoki mushrooms
- ¼ cup pickled ginger
- 2 spring onions, finely sliced
- ¼ cup crushed wasabi peas
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Step 1
Heat a large saucepan over medium heat, add oil and onion and fry until softened.
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Step 2
Add chicken mince, break up into small pieces with a wooden spoon and fry until golden.
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Step 3
Add stock, soy, mirin, sake and curry cubes, bring to the boil and simmer for 15 minutes, stirring to ensure the curry cubes have dissolved.
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Step 4
Add shiitake and simmer for a further 10 minutes.
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Step 5
Prepare noodles according to packet instructions, drain and divide between four soup bowls.
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Step 6
Serve soup garnished with seaweed, enoki, pickled ginger, spring onion and crushed wasabi peas.
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