buckwheat noodles with curry soup

• u.s.
• metric

ingredients:

• 16 ounces cooked buckwheat noodles (soba)
• 5 ounces boneless chicken breast or thigh
• 1 1/3 ounces long green onion
• 1 tablespoon curry powder
• 2 1/2 cups bonito soup stock
• 1 tablespoon soy sauce
• 1/2 tablespoon sugar
• If you want, you can also add shichimi (seven-spice seasoning) (optional).
• 1 tablespoon water
• 1 tablespoon potato starch (katakuriko)

step 1:

Cut the chicken into bite–sized pieces.

step 2:

Slice the long green onion diagonally into 1 in. pieces.

step 3:

Pour the bonito soup stock into a pan. Bring to a boil on medium heat and add the chicken.

step 4:

When the chicken changes color, add the sugar, soy sauce, long green onion and curry powder. Stir until dissolved.

step 5:

Add the noodles and cover. Boil for a minute. Remove from heat.

step 6:

Remove the noodles from the soup and place in two big serving bowls.

step 7:

Dissolve the potato starch in the 1Tb. of water. Bring the chicken, long green onion and curry soup to a boil. Add the dissolved potato starch to the pan. Stir a few times until it becomes creamy. Boil for one more minute. Remove from heat.