Japanese Chicken Curry Soup

Serves Preparation Cooking Difficulty
4 5 min 30 min Easy
  • 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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  1. Step 1

    Heat a large saucepan over medium heat, add oil and onion and fry until softened.

  2. Step 2

    Add chicken mince, break up into small pieces with a wooden spoon and fry until golden.

  3. 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.

  4. Step 4

    Add shiitake and simmer for a further 10 minutes.

  5. Step 5

    Prepare noodles according to packet instructions, drain and divide between four soup bowls.

  6. Step 6

    Serve soup garnished with seaweed, enoki, pickled ginger, spring onion and crushed wasabi peas.

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