This soupy curry is a comfort bowl that is just right for a weeknight dinner. The warm broth and noodles make a perfect pair in this recipe.
1 Chicken breast, poached and sliced
400g Soba noodles
Salad (lettuce, cucumber, tomato and radish), to serve Curry sauce
1 tbsp Sunflower oil
1 Onion, sliced
300ml Chicken stock
50g S&B Golden Curry
1 cup Dashi stock
1 tbsp Cooking sake
1 tbsp Mirin seasoning
1 tbsp Light soy sauce
1. Curry sauce: heat oil in a pan over medium heat. Add onion and cook, stirring for 4-5 minutes until soft. Stir in stock and curry, simmer until thickened.
2. Soup: in another saucepan, bring soup ingredients to the boil. Remove from heat and set aside.
3. Cook noodles as per packet instructions. Refresh in cold water, drain well, divide noodles and salad among 4 bowls.
4. In 4 separate bowls combine 1 tbsp curry sauce and 1/3 cup soup. Serve with noodles and salad for dipping.
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