Japanese egg & pork curry soup

By: Kieren

1. To make the soup, heat stock in a saucepan over high heat until hot, then cover and set aside.
Meanwhile, heat oil in a second saucepan over medium-high heat. Add finely chopped shallot and cook, stirring regularly, for 3 minutes or until softened. Add butter and cook, stirring occasionally, until foaming. Add flour and cook, stirring constantly, for 3 minutes to cook flour through. Add curry powder and cook, stirring constantly, for 1 minute or until well combined. In 2 batches, gradually whisk hot stock into curry mixture. Bring to a simmer, stir through mirin, sake and soy, reduce heat to low and cover to keep hot.
Meanwhile, for the sake and mirin pork, heat oil in a frypan over high heat. Add pork and ginger, and cook, breaking up mince with a wooden spoon, for 4 minutes or until browned. Add remaining ingredients and cook, stirring occasionally, for 3 minutes or until reduced slightly.
To cook the eggs, bring a saucepan of water to the boil, carefully add eggs and cook for 6 minutes 30 seconds for a soft-set yolk, or until cooked to your liking. Immediately drain and transfer to a bowl of iced water. When cool enough to handle, peel and stand in iced water until needed.
Bring soup back to the boil. Divide noodles and soup among serving bowls. Top with pork mixture, halved eggs, shredded shallot, nori