Ingredients

Broth

• 1 liter dashi broth*
• 2 teaspoons red curry paste
• 80 ml coconut milk
• 1 tablespoon sesame chili oil
• 1/2 teaspoon shichimi togarashi spice

Additions

• about 200 g frozen seafood mix
• 250 g ramen or chow mein noodles
• mung bean sprouts
• thin strips of pressed nori (as for sushi)
• 1/3 carrot
• chives

Preparation

1. Thaw the seafood and rinse. Bring the dashi broth to a boil, add curry paste, coconut milk, sesame chili oil, shichimi togarashi spice. Mix thoroughly, preferably with a whisk.
2. Into the gently simmering broth, add the fresh noodles and after heating, separate them into individual strands. If using dried noodles, cook them separately first according to the package instructions.
3. Add the seafood and cook for about 2 minutes until tender.
4. Place into bowls, add mung bean sprouts, nori strips and the peeled carrot cut into batons, sprinkle with chives.