Hokkaido soup curry

Ingredients

• 2 carrots, peeled and quartered
• 1 ear of corn, cut into thick rings
• 1 eggplant, cut into thick wedges lengthways
• 1 green capsicum, cut into 5cm strips
• 2 king oyster mushrooms, halved lengthways (or quartered if very thick)
• 4 tbsp vegetable oil, or olive oil
• 4 chicken marylands, skin removed
• 1 tsp flake salt
• 1 brown onion, grated
• 2 cloves garlic, finely chopped
• 1 tbsp grated ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 tsp garam marsala
• 1 cinnamon stick
• ½ cup tomato passata
• 1 bay leaf
• 1.5 litres water or chicken stock
• 1 tbsp each sake, soy sauce and mirin
• ½ cup loosely packed basil leaves, roughly torn
• 2 hard-boiled eggs, to serve