This soupy curry is a comfort bowl that is just right for a weeknight dinner.
4 45 mins
1 tbsp vegetable oil 1 onion, sliced 300ml chicken stock 2 cubes S&B Golden Curry Mix Mild 92g 1 cup dashi stock 1 tbsp cooking sake 1 tbsp mirin seasoning 1 tbsp Japanese soy sauce 4 serve (360g) Soba noodles, Cook as per packet instructions 1 chicken breast, poached and sliced Salad (lettuce, cucumber, tomato and radish), to serve
To make the curry sauce, heat oil in a pan over medium heat. Add onion and stir for 4-5 minutes until soft. Add Boil water/ stock and bring to boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
To make the soup, in another saucepan, bring dashi stock, sake, mirin and soy sauce to the boil. Remove from heat and set aside.
In 4 separate bowls, combine 1 tbsp curry sauce and 1/4 cup soup for each bowl. Serve with noodles, chicken and salad.