Japanese-style Curry Soup with Tofu and Okra

Japanese-style Curry Soup with Tofu and Okra

You only need 1 cube of curry roux to serve 2 with this Japanese-style curry soup. The key is the smooth thickness from the okra and the subtle flavor of miso.

Ingredients: 2 servings

Plain cooked rice
2 bowls
Pork mince
100 g
Okra (chopped into 1cm-wide pieces)
10 (100 g)
Silken tofu (diced into 1.5 cm cubes)
1 block
Vegetable oil
1 teaspoon
Grated cheese
To taste
Boiling water
300 ml
Dashi stock granules
1 teaspoon
Curry roux (chopped finely)
1 cube (20 g)
Soy sauce
2 teaspoons
1 teaspoon


1. Heat vegetable oil in a frying pan over medium heat. Stir-fry the pork until crumbly and add okra. Cook for 1 minute, then add the [A] ingredients.
2. When the okra becomes soft, turn the heat off. Add [B] condiments and dissolve the curry roux and miso.
3. Add tofu. When the tofu is warm and coated with a nice thickness, it's ready to be served. Enjoy with some rice.
4. It's up to you, but I like to dunk a spoonful of rice into the curry soup when I'm eating. Then I add grated cheese towards the finish. It's so good!

Story Behind this Recipe

Here's my take on making curry soup that makes the best of the sleek thickness of okra.