Japanese Curry Noodle Soup | ANN OGDEN GAFFNEY

Ingredients

• 3 tsp mild curry powder
• 1 tbsp grated ginger
• 1 tsp honey
• 5 cups hot broth divided, chicken or vegetable
• ½ lb skinless chicken breast cut in a 1/2 " dice
• 1 tbsp cornstarch
• 2 tbsp canola or other bland oil
• 1 medium onion thinly sliced
• 2 large gold potatoes, cut in a 1/2"dice
• 2 large carrots, peeled and cut into a ½ inch dice
• 8 oz soba or udon noodles cooked and drained
• 2 whole scallions, thinly sliced
• Sea salt, to taste