![\"42\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/04\/42.jpg\")
<\/a><\/p>\nCurry Noodle Soup with Tomato Tempura<\/strong><\/p>\n There are certain pre-packaged foods I like to keep in stock, and the Japanese curry roux is one of them. It’s very easy to use. Basically you can just add a few cubes to hot water and you can instantly have tasty curry soup. By adding meat, seafood, or\/and vegetables you can have a very satisfying entree in a few minutes! This curry noodle soup was my quick lunch. The additional tomato tempura made this simple noodle soup a bit special!<\/p>\n \u30c8\u30de\u30c8\u5929\u3077\u3089\u306e\u3063\u3051\u30ab\u30ec\u30fc\u3046\u3069\u3093<\/strong><\/p>\n \u4eca\u9031\u672b\u306f\u30b9\u30fc\u30d1\u30fc\u3078\u8cb7\u3044\u7269\u306b\u884c\u304f\u6642\u9593\u304c\u306a\uff5e\u3044\u3002<\/p>\n \u6765\u9031\u30c6\u30ea\u30fc\u304c\u51fa\u5f35\u304c\u591a\u3044\u3053\u3068\u3082\u3042\u3063\u3066\u3001<\/p>\n \u8cb7\u3044\u7269\u305b\u305a\u306b\u3001\u3046\u3061\u306b\u3042\u308b\u3082\u306e\u3060\u3051\u3067\u4e57\u308a\u5207\u308d\u3046\u9031\u9593\u306b\u3001\u3059\u308b\u3053\u3068\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n \u307e\u305a\u306f\u3001\u65e5\u66dc\u65e5\u30e9\u30f3\u30c1\u3002<\/p>\n \u65e5\u672c\u306e\u30ab\u30ec\u30fc\u30eb\u30fc\u304c\u3042\u3063\u305f\u306e\u3067\u3001\u305d\u308c\u3067\u3001\u30ab\u30ec\u30fc\u3046\u3069\u3093\u3002<\/p>\n \u305d\u308c\u3060\u3051\u3067\u306f\u3061\u3087\u3063\u3068\u5bc2\u3057\u304b\u3063\u305f\u306e\u3067\u3001\u30c8\u30de\u30c8\u306e\u5929\u3077\u3089\u306e\u3063\u3051\u3002<\/p>\n \u30ab\u30ec\u30fc\u30eb\u30fc\u3001\u3084\u3063\u3071\u308a\u6709\u80fd\uff5e\u3002<\/p>\n Curry Noodle Soup with Tomato Tempura There are certain pre-packaged foods I like to keep in stock, and the Japanese curry roux is one of them. It’s very easy to use. Basically you can just add a few cubes to hot water and you can instantly have tasty curry soup. By adding meat, seafood, or\/and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-31180","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31180"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31180\/revisions"}],"predecessor-version":[{"id":31188,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31180\/revisions\/31188"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"