Hokkaido Soup Curry | Aromatic Japanese Curry Soup with Chicken & Vegetables

Soup Curry is a local specialty that originated in Sapporo, Hokkaido.
Unlike traditional thick Japanese curry, it features a light, soupy broth instead of a roux-based sauce.
Made without wheat flour, the broth is astonishingly smooth and airy—each spoonful releases a gentle waft of spices and herbs that awaken your senses.

Its charm lies in the harmony between the deep savoriness of slow-simmered meat and the natural sweetness of vegetables.
Tender chicken drumettes, cooked until the meat nearly falls off the bone, are paired with colorful vegetables lightly fried to bring out their flavor, creating a feast that excites you even before the first bite.

The gentle acidity of tomatoes blends beautifully with the umami of kelp and consommé, while oyster sauce and butter add richness and depth, giving the soup a mellow, layered flavor.
Each sip begins with the aroma of spices, followed by the savory depth of chicken, the richness of butter, and a refreshing herbal finish.

Rather than focusing on spiciness, this curry celebrates aroma and umami—light yet deeply satisfying.
Enjoyed with rice, it flows smoothly down the throat, wrapping you in a gentle sense of warmth and comfort.

 

The Origins of Soup Curry — A Comforting Dish Born in Sapporo, Hokkaido

Soup Curry is said to have originated in the 1970s at Ajanta Yakuyzen Curry Shop in Sapporo, Hokkaido,
where a medicinal-style curry inspired by Ayurvedic and herbal cuisine was first introduced.
Later, another Sapporo restaurant, Magic Spice, began serving a broth-like curry and named it “Soup Curry.”
This marked the beginning of a new style of Japanese curry that soon gained widespread popularity.

Soup Curry uses a variety of warming spices believed to help heat the body from within,
making it a perfect match for Hokkaido’s cold climate.
Packed with generous portions of vegetables and meat, and made without flour or heavy oils,
it offers a light yet nourishing balance—qualities that resonated with Japan’s growing health-conscious culture.

In Sapporo, a unique custom developed where diners can choose their preferred level of spiciness, toppings,
and rice portion—creating their own perfect bowl.
This interactive style, along with its comforting warmth and rich aroma, helped make Soup Curry
one of Hokkaido’s most beloved local specialties.
Today, its popularity has spread far beyond Hokkaido, and Soup Curry can be enjoyed throughout Japan.

 

Ingredients (Serves 4)

 

Instructions

1		Heat oil in a pot, add the chicken drumettes and thigh pieces seasoned with salt, and sear until the surface is golden brown. Remove and set aside.
2		In the same pot, add the onion with a small pinch of salt and sauté.
3		Once the onion becomes translucent, add the garlic and ginger, and sauté until fragrant.
4		Add the spices (curry powder, cumin, coriander, turmeric, and cardamom) and cook gently over low heat to release their aroma. Tip You can skip the extra spices and just use curry powder if preferred, but adding them gives the soup a deeper and more aromatic flavor.
5		Add tomato juice, water, kombu stock, consommé, and bay leaf. Return the browned chicken to the pot along with the carrots and potatoes. Tip Don’t forget to add any meat juices left in the bowl — they’re full of flavor. The gentle acidity and sweetness of tomato, the depth of kombu, and the richness of consommé create a layered, umami-packed broth.
6		Bring to a boil, skim off any foam, then reduce to very low heat and simmer gently for 40–50 minutes. For even softer meat, simmer for 60–70 minutes — the chicken will fall easily off the bone. (If the soup reduces too much, add 50–200 g of water to adjust the consistency.)
7		Add garam masala, oregano, and basil to enhance the aroma. Tip These herbs are optional, but garam masala added at the end gives the soup a restaurant-quality fragrance, while oregano and basil add a refreshing, multidimensional aroma.
8		Add oyster sauce, soy sauce, ketchup, and sugar to deepen the flavor and richness. Tip Even if you don’t have all of these seasonings, use what you have on hand—combining them creates balance and depth. Oyster sauce: Adds rich umami from seafood and nucleotides for mellow depth. Soy sauce: Adds savory umami and roasted notes from fermentation, rounding out sharp spice edges. Ketchup: Balances flavors with tomato umami, mild acidity, and gentle sweetness. Sugar: Softens heat, saltiness, and acidity, tying the flavors smoothly together.
9		Just before turning off the heat, add butter and let it melt to lock in aroma. Tip The milk fat in butter mellows the sharpness of the spices, bringing harmony and smoothness to the soup. It also adds body, giving a rich yet light finish — adjust the amount to your liking.
10		Lightly fry the vegetables such as eggplant, kabocha, bell peppers, and others of your choice until tender and golden.
11		Serve the soup curry in a bowl, topped with the fried vegetables, boiled egg, and rice on the side.

 

Top Spots in Japan We Recommend — Sapporo, Hokkaido

When it comes to Soup Curry, the true home of this comforting dish is Sapporo, Hokkaido.
The city is lined with hundreds of Soup Curry restaurants, each offering its own unique blend of spices and creative combinations of ingredients.

A steaming bowl enjoyed between sightseeing spots or after a day on the ski slopes is a taste of Sapporo itself—warming you from the inside out.
There’s nothing quite like savoring a bowl of hot Soup Curry while surrounded by snowy scenery—it truly feels like a feast for travelers.

Even a casual stop at a neighborhood shop will likely lead to a delicious discovery,
but if you’d like to find your perfect bowl, we recommend checking local ranking sites or guides to explore the Soup Curry restaurants that best suit your taste.

Soup curry in Sapporo / Tabelog