Japanese egg pork curry soup

There's nothing like a warming bowl of this curry soup to chase away the chills.

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% Daily Values based on a 2,000 calorie diet

Step 1

To make the soup, heat stock in a saucepan over high heat until hot, then cover and set aside.

Step 2

Meanwhile, heat oil in a second saucepan over medium-high heat. Add finely chopped shallot and cook, stirring regularly, for 3 minutes or until softened. Add butter and cook, stirring occasionally, until foaming. Add flour and cook, stirring constantly, for 3 minutes to cook flour through. Add curry powder and cook, stirring constantly, for 1 minute or until well combined. In 2 batches, gradually whisk hot stock into curry mixture. Bring to a simmer, stir through mirin, sake and soy, reduce heat to low and cover to keep hot.

Step 3

Meanwhile, for the sake and mirin pork, heat oil in a frypan over high heat. Add pork and ginger, and cook, breaking up mince with a wooden spoon, for 4 minutes or until browned. Add remaining ingredients and cook, stirring occasionally, for 3 minutes or until reduced slightly.

Step 4

To cook the eggs, bring a saucepan of water to the boil, carefully add eggs and cook for 6 minutes 30 seconds for a soft-set yolk, or until cooked to your liking. Immediately drain and transfer to a bowl of iced water. When cool enough to handle, peel and stand in iced water until needed.

Step 5

Bring soup back to the boil. Divide noodles and soup among serving bowls. Top with pork mixture, halved eggs, shredded shallot, nori and bonito, if using, to serve.

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