Soup curry is a Japanese local food in Sapporo, capital of Hokkaido. You can use anything you like for toppings. Today, I used chicken legs, green bell pepper, and Japanese mushrooms.#Hokkaido #Japanese #easy

I wanted to use chicken breast, which is high in protein and low in calories, with highly nutritious soy milk. When I made this soup with spice, it made me sweat since it improved my metabolism. This recipe, however, uses curry roux to make the flavor milder and the process simpler.As long as you use onion, ginger, and garlic as the base ingredient, you can use any vegetable to make the curry. Also feel free to use your choice of meat.The amount of roux depends on how much the soup reduces when simmered; adjust to your preference. If it tastes too plain, add more roux. If it's too strong, add more soy milk or water. Recipe by Yamase Rieko

I had this delicious soup at a cafe that was served with bread. I liked it so much that I tried recreating it at home.You can use any vegetables that you have at home, but make sure to add onion and celery. Recipe by Raby

I wanted to have a light sou curry that would help to alleviate fatigue and make me healthier too. I made this dish using canned tomatoes as the main ingredient.The chili content in garam masala varies by the brand. Adjust the spiciness carefully. For 4 big servings. Recipe by Yukirusan

This soup contains milk so it has a mild taste.The secret for making this soup sweet is to stir-fry onions until tender.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients, and it's natural ability warm bodies and hearts on a cold winter day.

Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet.

With kids it's difficult to find the time to go to a soup curry restaurant. So I tried making it at home, and it came out very tasty!!My husband asks me to make this about twice a month.There's a lot of ingredients, but you just add them all together so it's really simple. It maybe takes 30 minutes to make.If you don't add curry powder, it becomes even smoother.Cut back on the ketchup and vinegar for a less acidic, more mild taste.The chicken and soup can be frozen! It's better if you de-bone the chicken. For 2 servings. Recipe by Izumiuna

I created this healthy dish without using ready-made curry roux.Add your choice of chicken, meat and veggies! If you coat the chicken and vegetables in curry powder before sautéing, it will make the soup more aromatic.The trick is to sauté the ketchup well in Step 2, and mix the spices well, as if creating a paste. For 4 servings. Recipe by seoulei

This soup was adapted from an Indian curry sauce recipe, spicy and creamy. Everyone that eats it wants the recipe. Bonus: its dairy free and full of wonderful vegetables.

This soup is filling and luscious, while still being bright and fresh with the addition of lime, lemongrass and chile. Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream.