スープ（カレースープ）｜ 料理研究家リュウジのバズレシピさんのレシピ書き起こし

Finely chop the ginger.
Peel the garlic and chop it finely.
Heat a frying pan over medium heat and add ginger, garlic, and olive oil.
Cut the onion into cubes.
Cut the cabbage into bite-sized pieces, wash the core and roughly chop.
Add onions and cabbage to the frying pan.
Dice the eggplant and add to the frying pan.
Dice the carrots and add them to the frying pan.
Trim the ends of the shimeji mushrooms, cut them in half, and add them to the frying pan while loosening them with your hands.
Loosen the mushrooms with your hands and add them to the frying pan.
Add salt and stir.

Cut the chicken breast in half, then cut into strips and cut in half again.
Put chicken breast and (A) in a vat and mix well.

Add (B) to a frying pan, cover and simmer for about 10 minutes.
Add the chicken breasts one at a time, add the curry powder and bring to a simmer.
Finish by sprinkling with parsley (not listed).