Name: Japanese Chicken Curry Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 450g 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 onion, finely sliced; ¼ cup crushed wasabi peas

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Recipes

Japanese Chicken Curry Soup

Serves 4

Preparation 10 min

Cooking 30 min

Difficulty Easy

Bring a cosy bowl of comfort to the table with this Japanese Chicken Curry Soup. Loaded with tender chicken, earthy mushrooms and bouncy Hokkien noodles, it’s a fragrant, soul-warming twist on a classic curry. Finished with vibrant garnishes like nori, enoki and pickled ginger, every spoonful is rich, aromatic and deeply satisfying. This is the perfect easy weeknight dish when you’re craving something nourishing and full of flavour.

Product in this recipe

Fresh Noodles Hokkien

Ingredients

450g 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 onion, finely sliced
¼ cup crushed wasabi peas

Method

Heat a large saucepan over medium heat, add oil and onion and fry until softened.
Add chicken mince, break up into small pieces with a wooden spoon and fry until golden.
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.
Add shiitake and simmer for a further 10 minutes.
Prepare noodles according to packet instructions, drain and divide between four soup bowls.
Serve soup garnished with seaweed, enoki, pickled ginger, spring onion and crushed wasabi peas.

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