To make the Yuzu &
Curry Broth:
In a saucepot, heat the chicken stock with yuzu zest and
juice, lemongrass and chilli. Add curry powder and whisk
gently to blend well. Cook for about 5 minutes and whisk
cold butter into the soup. Add salt and pepper to taste.
Glass noodles:
Plunge into boiling water for 30 seconds. Strain the
water and toss with sesame seed oil, salt and pepper.
Keep warm.
Shiitake mushroom:
Heat the vegetable oil in a wok over medium high heat.
Toss shiitake with corn flour and deep fry until crispy.
Keep warm on kitchen paper.
Tofu:
Deep fry the tofu the same way as the shiitake mushroom.
To finish:
Place the glass noodles into a soup dish, then put the
shiitake and tofu on top; pour yuzu & curry broth
slowly into the dish. Sprinkle over coriander and scallion.
Combine Chinese radish with dry red chilli to make momiji-oroshi
and place a teaspoonful on top of the tofu.
