Today on Shersher Cooking, I’m making Hokkaido-style Soup Curry, a lighter, soup-based Japanese curry that’s comforting, aromatic, and deeply flavorful.
This version uses the air fryer to cook both the chicken and vegetables, giving you beautiful texture with less oil. The soup itself is clean and rich, made with onions, tomatoes, ginger, spices, and Japanese curry cubes — allowing the ingredients to shine without being heavy.
If you love Japanese food, travel-inspired cooking, and cozy comfort meals, this recipe is for you 🇯🇵
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🍲 What Is Hokkaido Soup Curry?
Soup curry is a famous dish from Hokkaido, Japan.
Unlike thick Japanese curry, soup curry has a clearer, spice-forward broth that feels light yet satisfying. It’s traditionally served with buttered rice on the side, along with crispy chicken and vibrant vegetables added just before serving.
It’s comfort food — but refined.
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🛒 Ingredients
🥩 Chicken
• 2 big chicken thighs
• Salt and pepper
🍲 Soup Base
• ½ onion, diced
• 1 tbsp ginger
• 1 tomato, diced
• 1½ tbsp curry powder
• 1 tbsp garam masala
• 1 cube Japanese curry paste
• 500 ml chicken stock
• Water (to cover chicken thighs)
• 1 tbsp dried parsley
🥬 Vegetables (Air Fried)
• Mini peppers (halved, seeds removed)
• Lotus roots (sliced)
• Pumpkin (cut into big, thick slices)
• Brinjal (halved and scored with crisscross cuts)
• Asparagus (peeled)
• Matsutake mushrooms (separated into clusters)
👉 You can use any vegetables you like — choose what’s seasonal or your personal favorites.
=========TimeStamps and Titles===========
00:00 Intro
00:33 Preparing the Vegetables
01:03 Preparing the Chicken
01:27 Making the Soup Curry
02:48 Air Frying the Vegetables
03:05 Assembling the Bowl
03:27 Serving
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👩🍳 Cooking Instructions – Hokkaido Style Soup Curry
1️⃣ Prepare the Vegetables
Cut the mini peppers in half and remove the seeds.
Slice the lotus roots.
Cut the pumpkin into big, thick slices.
Halve the brinjal and score the surface with a crisscross pattern.
Peel the asparagus.
Separate the matsutake mushrooms into clusters.
Lightly coat all vegetables with oil and set aside for air frying.
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2️⃣ Prepare the Chicken
Score the chicken thighs and season with salt and pepper.
Place them in the fridge and marinate for 30 minutes to 1 hour.
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3️⃣ Air Fry the Chicken
Air fry the chicken thighs until golden and crispy.
Set aside.
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4️⃣ Start the Soup
In a pot, sauté the diced onions until soft.
Add 1 tablespoon of ginger and cook until fragrant.
Add the diced tomato and cook until it breaks down.
Stir in curry powder and garam masala, allowing the spices to bloom.
Pour in the chicken stock and add the Japanese curry cube and dried parsley.
Add the chicken thighs back into the pot.
Top up with water until the chicken thighs are fully covered.
Bring to a boil, then reduce to low heat, cover with a lid, and simmer for 45 minutes.
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5️⃣ Air Fry the Vegetables
While the soup is simmering, air fry the prepared vegetables until tender and lightly charred.
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6️⃣ Serve
Place the air-fried vegetables into a bowl.
Add the chicken thigh, then ladle the soup over the top.
Serve hot with buttered rice on the side.
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🍽️ Serving Tip
Add the vegetables just before serving to preserve their texture, color, and natural sweetness — just like how soup curry is enjoyed in Hokkaido.
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