Soy milk curry soup with summer vegetables

 

[Ingredients] 

Chicken breast......100g

Salted rice malt (shio koji)......1 tablespoon

Onion......1/2 (100g)

Tomato......1/4 (50g)

Shimeji mushrooms......50g

Red bell pepper......1/2 (50g)

Komatsuna (Japanese mustard spinach)......1 stalk (50g)

Ginger (grated)......5g

Salt......a pinch

Water......100ml

Unsweetened soy milk......100ml

Coconut milk......100ml

Miso......1 tablespoon

A

Curry powder......2 teaspoons

Tomato puree......1 tablespoon

Cumin powder......to taste

[Instructions]

1. Cut the chicken breast into bite-sized pieces and marinate with salted rice malt for about 30 minutes. Cut the onion and tomato into wedges, and separate the shimeji mushrooms after removing the stems. Cut the bell pepper into bite-sized pieces and the komatsuna into 3cm widths.

2. Add 2 tablespoons of water (not included in the ingredients list) to a pot, add the onion, shimeji mushrooms, tomato, and ginger, sprinkle with salt, and water-steam (*) until the onion is softened.

3. Add the chicken breast, bell pepper, the stems of the komatsuna, and ingredient A, and water-steam until the chicken breast changes color (if the water has reduced, add 2 tablespoons of water (not included in the ingredients list)).

4. Add the water, unsweetened soy milk, coconut milk, and the leaves of the komatsuna, dissolve the miso paste, and heat over medium heat until just before boiling.