ingredients:
- 18 ounces boneless chicken
- thigh
- 1 block tofu
- 10 1/2 ounces napa cabbage
- (Chinese cabbage)
- 1 long green onion or leek
- 4 ounces or 1/2 carrot
- 2 4/5 ounces solid curry blocks
- 1 tablespoon soy sauce
- 5 cups bonito soup stock
- You can also add your favorite ingredients (e.g., onions, shiitake mushrooms, konnyaku, cooked thick white noodles (udon))).
step 1:
Cut the chicken into bite-size pieces.
step 2:
Cut the napa cabbage (Chinese cabbage) into bite-sized pieces.
step 3:
Slice the green onion (or leek) diagonally into 2 in. pieces. Peel the carrot and cut into 1/4 in. slices.
step 4:
Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
step 5:
Boil the bonito soup stock. After boiling, add the solid curry blocks and the soy sauce.
step 6:
Add half of the chicken, vegetables and tofu to the soup. Cover and cook for 10 minutes.
Serve in individual serving bowls.
comment:
The curry taste suits all ingredients well. Umami seeps out from the chicken and makes the soup very delicious.