Curry Soba

Ingredients ( Serves 2)
2 servings soba noodles ( dried)
1 chicken breast
1 sheet thin fried tofu ( aburaage)
1/2 bundle scallions
A ; 2 to 2 1/2 Tbsp potato ( or corn) starch
3 to 4 Tbsp water
3 1/2 cup noodle diping sauce ( men tsuyu), diluted to taste
1 1/2 Tbsp curry powder
1/2 nub ginger, grated
Yuzu peel ( or lemon zest)

Instraction
1. Slice chicken breast into 1/4"(6 to 7mm) strips and fried tofu into 2/5(1cm) widths. Cut scallions into 2 1/2'(6 to7 cm) pieces. Combine mixture A and stir well.

2. Bring diluted noodle sauce to a boil, then reduce heat to low, Add cury powder and chicken. Simmer for 7 minutes, occasionally removing foam that floats to the surface.

3. Add fried tofu strips and scallions and simmer for an additional 2 minutes.

4. Turn off heat. Stir mixture A again then add to the pot. Turn on heat and simmer until sauce thickens.

5. Cook soba noodles in p;entu of boiling water, then rinse and drain well.

6. Add noodles to soup from step 4. Stir well to reheat noodkes. Serve in bowls and garnish with grated ginger and yuzu peel as desired.

Curry Udon

Ingredients ( Serves 2 )
2 serving udon noodkes (frozen)
5 1/4 oz ( 150g) pork belly, thinlu sliced
1/2 block deep fried tofu( atuage)
1 bunching onion ( or green onion)
A ; 2 to 2 1/2 Tbsp popate ( or corn ) starch
3 to 4 Tbsp water
1 Tbsp sesame oil
1 Tbsp curry powder
1 nub ginger, minced
3 1/2 cup noodle dipping sauce ( men tsuyu) diluted to taste
Ground white sesame seeds and seven spice powder, to taste

Instractions
1. Cut pork into bite-size pieces. Cut deep fried tofu in half from the side and the into 2/5"(1cm) thick strips. Cut bunching onion to 2 1/2"(6 to 7 cm) pieces then quater lengthwise. Combine mixture A and stir well.
2. Add sesame oil to a heated pot and stir-fry pork and bunching onion over medium heat.
3. When pork is browned add tofu and stir-fry,
4. When tofu is coated with oil add curry powder. Stire until well blended.
5. Add diluted noodle sauce and ginger.
6 Bring to a boil, then reduce heat to low. Simmer for about 5 minutes, occasionally removing foam that floats to the surface.
7. Turn off heat. Stir mixture A again and add to the pot. Turn on heat and simmer until sauce thickens.
8. Stir in plenty of ground sesame seeds.
9. Cook udon noodles in boilin water.
10. Drain cooked noodles and add to curry soup. Stir well, then serve in bowls. season with seven-spice power, if desired.

Chinese Chicken Noodle Soup

Ingredients ( Serving 2 )
2 serving Chinese noodles
2 boneless chicken thighs
1/2 bunching onion ( or green onion) ( white stem)
A ; 1 bunching onion ( green onion )
2 cloves garlic, halved
1 nub ginger, cut in thirds
4cup water
Salt and pepper, to taste

Instructions
1. Remove fat from chicken and cut into 2/5" ( 1cm) strips. Cut white stems of bunching onion to 2" ( 5cm) pieces, thn quarter lenghwise.
2. Add water, chicken, and mixture A to a pot and bring to a boil. reduce heat to low and simmer for about one hour, occasionally removing form. Add salt to taste, aiming for the strong flavor of ramen soup. Remove all ingredients except chicken.
3. In a separate pot, cook noodles one minute less than time indicated bu pacage directions, then add to soup. Add white stems of bunching onion and simmer for 1 minute. Sprinkle with pepper.